Line a mould with finely cut Cecina and put aside. Melt the butter in a frying pan adding the pine nuts and the finely chopped Cecina. When the pine nuts are toasted, add the chocolate waiting until it melts and being careful not to burn it. Keep at room temperature.

Slightly melt the foie gras in a Teflon frying pan and put aside. Arrange the dish with a chocolate base, the foie gras on top and finishing off with the chocolate. Leave to cool and it’s ready to serve.