Ingredients
12 cup butter or 12 cup margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 14 cups unsifted all-purpose flour
12 cup unsweetened cocoa
34 teaspoon baking soda
14 teaspoon salt
Method
Sources
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Cream butter, sugar, egg and vanilla in large mixer bowl. Combine flour, cocoa, baking soda and salt then add to creamed mixture. Shape soft dough into two rolls, 1 1/2 inchs in diameter. Cut one roll into 1/8-inch slices and arrange slices with edges touching, on bottom and up side of a greased 9-inch pie pan. Small spaces in crust will not affect pie. Bake at 375 degrees for 8 to 10 minutes. Cool. Note: Remaining roll of dough may be frozen for later use.