Cacao Barry Chocolate Pie

PRESENTED BY CACAO BARRY

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Summer doesn’t have to be all about fruit pies.  

The chocolate geniuses at Cacao Barry have put together this dream of a chocolate pie featuring three different chocolates from their incredible selection:  ALUNGA™ is slightly sweet milk chocolate with a dominant taste of cocoa and milk.  OCOA™ is a distinctive dark chocolate with good cocoa taste and a hint of acidity, with their Extra Brute™ cacao powder, bringing intense colour to the mix.  

Serves 4-6

 

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INGREDIENTS

CHOCOLATE CREAM

• 375 ml (1 1/2 cups) 35% cream
• 375 ml (1 1/2 cups) milk
• 9 egg yolks
• 60 mL (1/4 cup) sugar
• 1/2 packet (7g) of gelatin
• 180 g (6 oz.) Ocoa™ dark chocolate
• 110 g (4 oz.) Alunga™ milk chocolate

METHOD

CHOCOLATE CREAM

1. In a saucepan, heat cream and milk.
2. In a bowl, combine egg yolks and sugar.
3. Pour warm cream over egg yolk mixture and mix together. Transfer mixture back to the saucepan.
4. Return saucepan over heat, stirring cream constantly until it thickens and reaches 85°C (185°F).
5. Strain to obtain a smooth texture.
6. Add gelatin.
7. Place chocolate in a bowl.
8. Pour cream preparation over chocolate and let set for 2 minutes, then combine.
9. Chill in the fridge for 24 hours.

CRUST

1. Sift flour, sugar, icing sugar, and salt.
2. In a large bowl, beat butter until creamy, then add flour mixture.
3. Mix until dough is formed.
4. Chill in the fridge for at least 2 hours.
5. Roll out dough to a thickness of 4 mm, then cut out a circle 16 cm in diameter.
6. Line a baking sheet with parchment paper or a silicone mat and place the circle of dough.
7. Bake in the oven at 160°C (325°F), until golden.
8. Let cool and transfer to a serving dish.

CHOCOLATE STREUSEL

1. Combine butter and brown sugar.
2. In another bowl, sift all dry ingredients.
3. Add them to the butter and brown sugar mixture.
4. Mix until just combined.
5. Grate into small chunks using a grater.
6. Spread chunks evenly on a baking sheet lined with parchment paper.
7. Freeze at least 20 minutes before baking to harden.
8. Bake in the oven at 160°C (325°F) for 15 minutes, or until cooked.
9. Cool and set aside.

TO SERVE

CHOCOLATE STREUSEL

• 125 mL (½ cup) butter
• 125 mL (1/2 cup) brown sugar
• 175 mL (3/4 cup) all-purpose flour
• 45 mL (3 tbsp.) corn starch
• 60 mL (1/4 cup) Extra Brute cocoa powder
• 30 mL (2 tbsp.) salt
• 1 mango, peeled and diced to garnish

PIE CRUST

• 925 mL (3 3/4 cups) all-purpose flour
• 500 mL (2 cups) icing sugar
• 4 mL (3/4 tsp.) salt
• 500 mL (2 cups) softened butter

1. Place cream in a pastry bag with a plain tip.
2. Squeeze little balls of chocolate cream onto the crust over a diameter of 14 cm. Leave 2 cm of space all around.
3. Sprinkle pie with streusel chunks and diced mango.

CHEF’S SECRET: 

Prepare chocolate cream the day before so it’s ready when you assemble the pie.

Enjoy!