Boquete?s Crazy for Chocolate Pie!

“Crazy for Chocolate” cooking class filled quickly, and Pastry Chef, Richard Meyer, came to his bakery early that morning to prepare for the group of eager chocolate lovers. The class would be held right in the prep area of Sugar & Spice Bakery, located on the main street of downtown Boquete, Panama.

High tables and chairs were moved in so that each student had a “bird’s-eye view” of Richard at work on his own turf. Richard, being a very experienced baker, set to work on three of his special chocolate desserts, including his very decadent, Chocolate Cream Pie.

His workspace includes all ingredients necessary to make each dish to be presented in the class, including a quart of whipping cream, a huge bar of dark Belgian chocolate, milk chocolate chips and a container of unsweetened cocoa powder. Using these chocolates, Richard set to work. This is his recipe for his first dessert.

Chocolate Cream Pie

8 ounces cream cheese

¾ cup brown sugar

2 eggs

¼ teaspoon vanilla extract

6 ounces semi-sweet chocolate (melted)

2 cups heavy cream (whipped to soft peak)

In a KitchenAid mixer, cream the cream cheese until very soft. Over a double boiler combine the brown sugar, eggs and vanilla extract in a mixing bowl. Whisk constantly until the mixture reaches at least 145F degrees. Remove from the heat and allow to cool to room temperature. Add the melted chocolate to the cream cheese and mix to combine. Next add the sugar mixture and continue to mix to combine. Last fold in the whipped heavy cream just to incorporate. Do not over mix the heavy cream or it may break. Spoon the chocolate cream mixture into a 10-inch Oreo or graham cracker pie crust and allow to chill over night.

Richard had made the chocolate cream pies the night before the class, so they could chill completely. So, as if by magic, the pies he made in front of the class went into the refrigerator and out came the chilled pies, ready to eat, Emeril-style!

And, eat we did – - not only the rich, luscious chocolate cream pie, but David paired the dessert with FONSECA PORTO Ruby Port wine from Portugal, making just the right combination for a never-to-forget taste sensation.

The Black Swan and Pinot Noir wines were paired with Richard’s chocolate pudding cake and chocolate chip scones, the other two desserts we enjoyed during the class. Watch for my new “Boquete Gourmet Community Cookbook” coming out in June. Both of those chocolate dessert recipes will be included in the book.

By popular demand, Richard will present a second “Crazy for Chocolate” cooking class on Wednesday, June 30. The desserts may vary, depending on the chocolate available, requests Richard has had these past few weeks and how much our Boquete chocolate lovers can endure.

Thanks, Richard, it was really a great afternoon!

Stop by Sugar & Spice Bakery for some of Richard’s daily chocolate favorites and pick up your ticket for his next chocolate class, you’ll love it.

Keep up your endorphins!

Cora