Chocolate, Orange, And Chestnut Pave

Directions

1. *Available at specialty food shops
2. Make chocolate orange filling:In a large metal bowl set over a pan of barely simmering water heat butter and chocolate, stirring occasionally, till smooth and remove bowl from heat. Stir in zest and cold completely. In a bowl with an electric mixer beat cream till it just holds stiff peaks. Whisk about one fourth of cream into chocolate mix to, lighten and mix in remaining cream gently but thoroughly.
3. Line an oiled terrine or possibly loaf pan, 10 by 4 1/2 by 3 inches (7-c. capacity), with plastic wrap. Pour in half of chocolate orange filling, smoothing top, and freeze 5 min.
4. Make chestnut rum filling:In a small metal bowl set over a pan of barely simmering water heat white chocolate, stirring occasionally, till smooth and remove bowl from heat. Stir in chestnuts and rum gently and cold completely. In a bowl with an electric mixer beat cream till.it just holds stiff peaks. Fold cream into white chocolate mix.
5. Pour chestnut rum filling over chocolate orange layer, smoothing top, and freeze 5 min. Pour in remaining chocolate orange filling, smoothing top, and chill, covered with plastic wrap, overnight. Pave may be made 2 days ahead and chilled, covered.
6. Throw away plastic wrap from top and invert pave onto a plate. Throw away remaining plastic wrap. Garnish pave with chestnut slices, "pate"
7. pears, and candied orange.
8. Pour some ginger creme anglaise onto 8 dessert plates and top with a 1/2-inch-thick slice of pave.
9. Serves 8.