Because pretty soon you might not get the chance…
We all heard the rumours. We all thought it was fear-mongering. We all believed it was a lie. No, the Cocoa Crises is very true and estimates show that by the end of 2015, chocolate might very well be a very rare delicacy reserved only for the richest of the rich. The problem is that the world consumes chocolate much faster than it takes to grow cocoa (we get it, everyone wants some sweetness to their lives). Add some draughts, natural, health and political disasters in the homes of the cocoa plant that are generally found in struggling countries, and the production line of the much-loved treat is going up a very, very steep hill struggling to satisfy the cravings the world over. Now I know this is the wrong stance to take in terms of conservation, but I’m sorry, when it comes to chocolate I just can’t think straight and that is why I proclaim; we must eat while we still can! Let the choco-celebration begin!
This recipe thoroughly celebrates cocoa and even more so, the different forms that chocolate can take. The strawberries turn the dish into a makeshift fondue, further celebrating some wonderful flavour combinations chocolate allow. The mint lifts the flavour to a whole different level of a delicious party for your tastebuds. The filling is of course tried and tested by the lovely Jaime Oliver, with a slight difference in terms of crust. My crust is quite dark and crumbly that balances the filling with a creamy sweetness rather than bready shortcrust. Be warned, however, this is a rich affair. A rich, chocolatey affair of dark, creamy and utterly deliciousness. A better substitute for the chocolate apocalypse you’ll struggle to find…
6 Tablespoons unsalted butter
100g Dark chocolate, chopped
200g Chocolate wafer cookies (about 30 cookies)
Fresh strawberries, trimmed and halved
300 ml double cream
2 tsp castor sugar
50g unsalted butter, softened
200g 70% cocoa cook’s chocolate, broken into small pieces
50 ml whole milk
Lightly spray a pie dish with nonstick spray. Place the butter and chopped chocolate in the microwave, heat until just melted. Stir until smooth. Finely grind cookies in processor. Add chocolate mixture and process until crumbs are evenly moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes. Whilst the crust is in the freezer, work on the filling.
Bring cream, sugar and salt to boil in a pot. Remove from the heat and add the butter and chocolate. Stir quickly until blended. Take a couple of minutes for a breather, then stir in the milk. Keep stirring till shiny. Let the mixture rest for about 3 minutes and stir well. Arrange strawberry halves in a single layer in the bottom of the crust. Pour the filling into the cold crust and let it cool till room temperature. Stick pie into the fridge and let it set for about 5 hours. Ideally, make the pie the day before and let it set overnight to be sure the filling doesn’t run. Lightly sprinkle with salt flakes and serve with creme fraiche and fresh strawberries if you’re feeling decadent.
Happy eating! 😉
Prep time: 15 minutes
Cooking time: 20 minutes
Cooling and setting time: 5 Hours+