Ho.Re.Ca. recipes Ho.Re.Ca. recipes

Choco Choc Chocolate pie


Group Weight / Volume Product
Choco Choc 1.000 g Chocolate pie
Refined oil 350 g
Eggs 300 g
Water 300 g
Casa Cream 35% 600 g Covering
Delicecover Choco 500 g
Butter 99% 60 g
Inverted sugar syrup 200 g
Fruitful Raspberry 800 g Raspberry coulis
Water 100 g
Gelatin leaves 4 pcs


Chocolate pie

Place all the ingredients in the mixer's bowl and mix with the flat beater on the medium speed of the mixer for 5 minutes.
Serve in a baking form and bake at 160°C for 40-45 minutes.


Heat the cream under stirring.
Add Delicecover Choco and stir.
Lastly, add the butter and imvertozaxaro.

Stir until all the ingredients are well incorporated.
As soon as you have blotted out the chocolate pie, pour lukewarm chocolate sauce over it.

Raspberry coulis

Heat Fruitful Raspberry and water in a pot or microwave. Soften the gelatin in cold water and homogenize in the hot fruit mixture. Serve on a baking sheet and place in the freezer

Decorate at will.


Place the pieces of chocolate pie in different shapes or sizes on the plate of your choice.
Decorate at will.

Choco Choc Chocolate pie