It’s Pi Day (3-14)!! Since there are few things more irrational than the alchemical blending of fat and flour, it means it’s time for another recipe. A pie recipe, of course. Today’s recipe comes from the book, “The Ultimate Encyclopedia of Chocolate“ by Christine McFadden and Christine France. The book was a gift to us from Mike’s mom, and we trust the publishers won’t mind us sharing a recipe if we encourage you to buy the book. It really is a perfect gift for the chocolatier in your life. Before we get started we also wanted to mention how important it is to buy Fair Trade Certified chocolate. From the site:
You may not know it based on first glance, but chocolate products go through a lengthy process to earn the Fair Trade Certified™ seal. Producers and businesses we work with adhere to strict labor, environmental, and ethics standards that prohibit slavery and child labor and ensure cocoa growers receive a steady income, regardless of volatile market prices. It’s not an easy process. You can thank them for their commitment, and incentivize even more sustainably-made chocolate, by enjoying fair trade chocolate in its many forms, from chocolate bars, powders, and baking chips to ingredients in energy bars and snacks.
If you live in Victoria, BC, be sure to check out The Chocolate Project at the Hudson Bldg, and also the new Chocolat and Co on Fort Street.
Today’s recipe is for “Chocolate Truffle Tart” because, well, chocolate. ’nuff said.