CHOCO PIE

Rich, Moist, and Indulgent – This Choco Pie recipe pairs a fluffy chocolate base with a silky hazelnut praline ganache for the ultimate dessert experience.

Ingredients:

For the Chocolate Pie:

1000gr.	KZ CHOCO PIE
300gr.	Eggs
350gr.	CM SUNFLOWER OIL
280gr.	Water

For the Ganache:

450gr.	PRALINE CREME FORNO
550gr.	Heavy Cream
55gr.	FLECHARD UNSALTED BUTTER 82%
180gr.	Invert Sugar
130gr.	Water

---

Implementation:

For the Ganache:

1. In a saucepan, add all the ingredients and stir gradually until the ganache reaches a temperature of 45°C–50°C.

2. Let it sit at room temperature until ready to use on the chocolate pie.

For the Chocolate Pie:

1. In the mixer bowl, add the eggs and sunflower oil, then gradually add the mix

2. Mix using the paddle attachment for 1 minute on low speed, then for 4 minutes on high speed

3. Pour the batter into a 30cm x 40cm baking tray

4. Bake for 40 minutes at 160°C

5. Remove the chocolate pie from the oven and let it rest at room temperature for about

   15 minutes

6. Cut the chocolate pie into pieces

7. Pour the entire ganache batch over the pieces

   
   

---