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 and I am showing you how to make a chocolate pie. We just finished up the pie crust, pie dough, excuse me and rolled it out and now we are going to put in the tart shell. I just pre-heated the oven to 350 degrees, we are going to put some baking beans on inner pie shell to keep it down while it's cooking and we will be good to go.
So, first of all, we put the pie crust right into our tart pan and real easy. Let that, let your roller help you out, pick that up for you and you lay it right in and then, we are going to crimp this in. I like to make sure that the crust itself is right down into the edges, so I bring it around and push it back down. Again, this pie dough is a little thicker than the normal pie crust only because I am using a tart shell, so I want to make sure that when we pull the crust out to serve it that is able to have a little bit more of its on weight to support the pie filling. So, I am going to come back through and we will turn the crust back down and just crimp it in to place. If there is a little bit too much crust, just take it off a little bit and put it aside. I always hold on to it if it looks like a little bit much only because if I come to a side that s a little short, I can take that crust and fill it back down in. So, this crust is beautiful. Alright, so I am just finishing up crimping down the edge of the pie crust which is twice as thick as the bottom and the reason is, is because the sides of this need a little bit of a thicker hold, once we do the pie filling in here. So, we need to put a couple of little air holes down the bottom, just take a fork and poke away, so and I actually like to put quite a number down in here. The more of the holes that you have, the less the pie dough has the ability to raise up and puff out along the bottom and also to make sure that doesn t happen, is we are going to fill this some baking beans. So, just take a piece of parchment paper or wax paper would be fine and as far as baking beans are concerned, baking beans or just any hard bean you can find in a supermarket and I just take them and put them in the bottom. It just adds as a weight so when you put this in the oven the pie crust on the bottom doesn t puff out and form a little dome which is what you don t want to do. Alright, so we put some baking beans in here, we are going to put this in the oven for 20 minutes at 350 degrees. We are going to pull it back out, take the baking beans out of here, empty them and we are going to put the crust back in the oven at the same temperature for another 10 minutes and that s just to get the bottom that s been covered by the baking beans browned like the edges are. Then after that, we are going to pull right in and I am going to start making the pie filling.