Instructions: Prepare an appropriately shaped pan or container by fitting a layer of plastic wrap inside, with lots of wrap left hanging over the side.

In a double boiler, melt the chocolate with butter and gently wisk in water and wine (no, not whine). When it is VERY smooth, pour into the prepared pan and gently fold the ends of the plasti over the top. Let it chill for a few hours.

Carefully peel off the plastic, then turn it out onto a chilled attractive serving plate. This is a good time to decorate it with icing flowers or chefs raspberry squirt - the kind they use in trendy restaurants. The pate should have the consistency of Belgian ice chocolate and will not be too sweet. Like butter, it will come to room temperature quickly, so if you want it to be elegant, slice and serve it while its cold.

(The kids love this at room temperature to spread on plain European tea cookies, so you might want to make up a smaller container just for the small fry.)

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