Chocolate Chalet with White Chocolate and Pistachio Pâté and Bitter Chocolate Sauce

Here he goes again,” you are probably saying, “with one of these labor-intensive, complicated desserts that no one could realistically produce outside of a cooking school, where there are an unlimited number of students available.” Wrong. First of all, at times, more is not necessarily better and, in general, I would rather have one trained worker than six trainees. But that aside, this dessert is much easier than it appears at first. One year, when I was teaching at the California Culinary