Rob KingsburyRob is owner & chocolatier of Kingsbury Chocolates in Old Town Alexandria, Virginia, as well as co-owner of the ACKC Cocoa Bar in Washington, DC. Relocating to the DC area in 2001, he opened Kingsbury Chocolates at 1017 King St in Alexandria, VA. This unique chocolate experience focuses on creating a blend of sumptuous & beautiful confections made fresh right on site. Everything is made in small batches by hand using fresh ingredients and imported chocolate. Many recipes have been based on the generations of chocolate connoisseurs in his family, these creations now infuse rich tradition with novel innovation. You can reach Kingsbury Chocolates via email: [email protected], or by phone: 703.548.2800/877.704.4179. His latest venture with co-owner Eric Nelson of Artfully Chocolate, is DC's first Cocoa Bar. ACKC is a combination of one part Cocoa Cafe, one part Confectionary, and one part Art Gallery. Guests have the opportunity to create their own beverage from 5 different types of chocolate with a multitude of flavor infusions. Wanting to add a fun, creative, and educational chocolate aspect to DC, Rob also offers classes and tastings. You can learn how to make ganache or simply enjoy a sampling of chocolate from around the world. ACKC Cocoa Bar is located at 1529c 14th St, Washington, DC. Their email is [email protected], and phone contact is 202.387.2626/888.758.6699.
Hi, I am Rob Kingsbury with Kingsbury Chocolates. Today, we were making a chocolate pie and right now, we are going to make the actual pie filling. So, we are going to start off first with three cups of milk, cool. Just put this on medium heat to get it going. So, that was two cups, I am going to add one more cup of milk to this.
So, while that is heating up, we are going to mix our dry ingredients together. So, the dry ingredients we have are one and half cups of sugar and I am actually putting the dry ingredients right into another saucepan. I am going to whisk them together and then when the milk is heated, we will combine the two together. I am going to do a quarter teaspoon of salt, I am going to do a three tablespoons of cornstarch and I actually like to do heaping tablespoons of cornstarch. Then, we are going to just dry whisk them together and this helps relieve the clumps from the cornstarch by directly putting it into the liquid.
So, we just -- I do the dry whisk of all the dry ingredients just to take the clumps out. I have three cups of milk warming up right here and also, I have three ounces of unsweetened chocolate which I have already pre-melted. It s really easy, just take your chocolate, put it in the microwave on 50% power in 30 second intervals until the chocolate is melted into a nice fluid consistency.
What we are going to do now is take our warm milk and add it directly into our dry mixture. There we go and then I am going to actually just put that back over the heat and whisk it altogether. Alright, so since the milk has already been warmed I can go ahead and just directly add the chocolate into that. What I like about pre- melting the chocolate it's not necessary that you do it but it blends real smoothly in here and pieces of chocolate, if you put them directly into the pan, would settle on the bottom and a chocolate has a really, really low burning point. So, unless you are really careful with it, so you could actually end up burning your chocolate.
This way with it being melted, it s real easy for you just to whisk it altogether and the chocolate is incorporated without having to deal with any burnt issues which you definitely don t want. The chocolate well, even a little bit of a burn will actually end up keeping the flavor throughout the entire pie filling.
So, anyways we are going to whisk this together and what we need to do at this point is bring this to a boil and so, I have this on, on medium low heat. I don t want to put it on to higher temperature because I don t want the milk to actually scald. I want to warm up so it s going to actually take about 4 or 5 minutes for this to come together and just make sure that you keep stirring it throughout the process. Once you bring it to the actual boil state, then you also need to maintain it at a boil for one more minute. So, in total we are looking at about another six minutes of this first stage of the pie filling process.
Alright, so while this is heating up and coming to a boil, I have taken the pie crust out of the oven. It is at its 20 minute mark, so just going to remove the baking beans at this point and save them for another day. Just don t need to throw those out, you haven t hurt them, you have just cooked them up a little bit and then I am going to be putting the pie crust back in the oven for another 10 more minutes just to finish it off.