Difficulty:[usr 3]
Pie dough:bake the dough blind in the oven at 200°C for 15 minutes. Then reduce the temperature to 160°C and continue cooking for 15 minutes. Dry the pie for 15 to 20 minutes in a very low oven.
The ganache:Chop the chocolate and melt it in a bain-marie or in the microwave (defrost position or power 500 w, stirring occasionally)
In a saucepan, bring the cream to a boil. Slowly pour a third of the boiling mixture over the melted chocolate. Using a spatula, mix vigorously in small circles to create an elastic and shiny "core". Then incorporate the second third using the same method. Add the diced butter and mix well. Pour over the cooled baked pie shell and let crystallize in the refrigerator for a few hours.
Crunchy chocolate leaves:Temper the chocolate. Spread this chocolate thinly on a sheet of guitar plastic, sprinkle with finely crushed nibs. Cover with another sheet and let crystallize (harden) for about 30 minutes.
The assembly:Turn over the "plate" of chocolate obtained. Peel off the guitar plastic sheets and break off several pieces. Decorate these chocolate leaves vertically to obtain a nice volume.
Take the pie out of the fridge about 1 hour before tasting.
Source:a recipe from Régal magazine (All the pleasures of the table) April/May 2013.
