null
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

Double Chocolate Crème Pie Recipe

Yield: 43 oz filling, r 12 x 3.5 oz portions, or 9” to 10” diameter tart.

sbc-double-chocolate-creme-pie.jpg

Ingredients

Hot or cold pastry cream (prepared as directed):

35 oz

Onyx:

7 oz

Rainforest Red Cocoa Powder:

1 oz

2” (prebaked) tart shells:

12

Directions

  •     Warm ½ of milk required for pastry cream to 120°F.
  •     Whisk in Red Cocoa Powder until dissolved.
  •     Add cocoa infused milk to cold milk.
  •     Make pastry cream as mix directs.
  •     Fold in melted Onyx compound at 120°F.
  •     Pour into pie shells/tart shells and chill.
  •     Garnish with whipped cream and berries.
  •     To coat tart shells, melt the Onyx and apply with pastry brush to interior pie/tart shell and chill. 

*Note: Pies or tarts that will be stored filled for more than 1 day, should have shell coated with Onyx (as moisture barrier) and chilled, prior to filling with pudding.