Alphonse Mucha - Chocolate Amatller Barcelona Centenario
Chocolate Amatller Barcelona Centenario
Alphonse Mucha
Buy This Art Print At AllPosters.com

 

 

 

Find the Best Cookware, Electrics, Gifts

Cooking.com

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Chocolate Treats

WB01419_1.gif (2752 bytes)

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

The Chocolate Bible's Chocolate Pecan Pie

 

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

 

 


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 

 

 

 

 

 

 

  Alphonse Mucha - Chocolat Ideal
Chocolat Ideal
Alphonse Mucha
Buy This Art Print At AllPosters.com

 

 

 

 

 

 


Theophile Alexandre Steinlen - Compagnie Des Chocolats Et Des Thes
Compagnie Des Chocolats Et Des Thes
Theophile Alexandre Steinlen
Buy This Art Print At AllPosters.com


Your patronage of our affiliate partners supports this web site.  We thank you!

 

  Isaac Maimon - Cafe Caffe
Cafe Caffe
Isaac Maimon
Buy This Art Print At AllPosters.com

 

 

Chocolate Pecan Pie

The Chocolate Bible
The Chocolate Bible

by Christian Teubner, 1997, Penguin Studio

We find this the quintessential chocolate pecan pie. If you love both chocolate and pecans as I do, then surely you will agree. And, after all, if you are going to go to
the trouble of baking a marvelous pie, you might as well go for the gold!

“Pecan pie is one of the great American classics. In the following recipe the slightly bitter taste of the chocolate harmonizes well with the pecan nuts. Use a springform pan or a torte pan with a removable base, so that the pastry shell can be removed without damaging it.”

Makes one 10-inch pie

1 recipe Chocolate Pastry (recipe follows)

For the filling:
1 3/4 cup pecan nuts
3 ounces couverture
[if couverture is not available, use the best-quality bittersweet chocolate
you can obtain, such as Valrhona, with at least 60% cocoa solids]
6 tablespoons unsalted butter
3/4 cup brown sugar
3 eggs
2 tablespoons cream
1/4 cup flour

For the topping:
1 cup pecan halves

You will also need:
10-inch springform pan
Parchment paper
Baking beans [or pie weights]
Confectioners’ sugar for dusting

Preheat the oven to 350 degrees F. Prepare the pastry and allow to cool, as described [in the recipe below]. Roll out the pastry evenly and place in the pan. Bake blind* for 15 minutes. Remove the beans and parchment paper
and allow to cool.
To make the filling, chop the pecans roughly. Cut or chop the couverture into small pieces. Cream the butter with 1/4 cup of the sugar. Add the eggs one at a time and then add the remaining sugar. Stir in the cream and flour. Finally, mix in the chopped nuts and pieces of couverture.
Spoon the filling into the baked pastry case and smooth the top. Top with circles of halved nuts [pecan halves], working from the edge to the center. Bake for 55 minutes. Halfway through the baking, cover with foil to prevent the top burning. Allow the pie to cool slightly before removing from the pan. When cold, dust with confectioners’ sugar.
 

Chocolate Pastry

“Chocolate pastry has a bitter taste, which combines best with tangy fillings such
as orange cream, red currant meringue, or other fruit. But it also goes well with almonds, walnuts, or – as here – pecan nuts. Work quickly when preparing this pastry, as the cocoa tends to make it crumble more easily than ordinary pastry.
If it becomes crumbly, knead with a little egg white until smooth again.”

2 1/2 cups flour
3/4 cup (1 1/2 sticks) + 2 tablespoons cold unsalted butter
[14 tablespoons total]
1/2 cup cocoa powder
1 cup confectioners’ sugar
1 egg yolk
Pinch of salt

To bake:
Parchment paper, baking beans [or pie weights]

To make the pastry, heap the flour onto a board and make a well in the middle. Cut the butter into pieces and place it in the well with the cocoa powder, confectioners’ sugar, egg yolk and salt. Mix these ingredients with a fork, working in a little flour at the same time. Using a pastry blender or two large forks, turn in the flour from the outside to the center, until the ingredients resemble fine crumbs. Now knead into a smooth dough. Form
into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
* Bake the pastry blind:  Roll out the pastry evenly and place in the pan.
Press the pastry against the sides of the pan with the fingertips. Trim off excess pastry with a sharp knife. Prick the pastry base several times with a fork. Place a piece of parchment paper on top of the pastry and fill with baking beans [or pie weights]. Preheat the oven to 350 degrees F and bake blind for 20 minutes.
 

Featured Archive Recipe:
Cocolat's Mocha Pecan Torte
 

Index - Chocolate Recipe Archives
Index - Pie Recipe Archives
Index - Miscellaneous Dessert Recipes
Recipe Archives Index

 
WB01419_1.gif (2752 bytes)
 
WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2004 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: May 23, 2002.