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Three Chocolate Pizza Project

By Bob Sherman

I have seen many ways of making chocolate pizza over the years, however the rich chocolate taste of this one atop a huge chocolate chip cookie is my current favorite. The exceptionally sweet and chocolaty flavor is a hit with chocolate lovers of all ages.

Many of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Cookie
I made this with a ready to use chocolate chip cookie dough from the supermarket because I was pressed for time. If you like to bake you may prefer to use your favorite cookie recipe instead.

Melting Chocolate
Either melting method may be used, but I find the double boiler works best.

Double Boiler - See Double Boiler Usage Instructions.

A microwave may also be used but care must be taken not to overheat the chocolate.

Place the chocolate in a microwave safe bowl.
Heat for 30 seconds.
Remove and stir.
Repeat steps 2 and 3 until the chocolate is creamy.
Optimum pouring temperature is about 90 degrees F. Do not place the thermometer in the microwave!

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Item	Amount Used
Chocolate Coating	Milk, Dark, and White chocolate was used here, but colors could also be used if desired.
Glucose	Approximately 1/16 Teaspoon.
Thermometer	One.
Double Boiler	.For melting chocolate.
Chocolate Chip Cookie Dough	One pound (16ounces) needed. This may be home made or store bought.
Pie Pan	Approximately 10 inch diameter. The exact size is not critical.
Potato Peeler	One.
Heavy Cream	Approximately 2 ounces.

Step By Step Instructions

Step 1
Lightly grease your pan and place the cookie dough inside. Use your fingers to work it into a pizza shape. Once it is ready, bake it according to the recipe or manufacturer's instructions.

Step 2
While the cookie is baking, use a chocolate shaver or vegetable peeler to shave several ounces of white chocolate to represent cheese. Set it aside until later.

Step 3
In a double boiler melt 2 or 3 ounces of dark chocolate.

Step 4
Add a drop of glucose (approximately 1/16 teaspoon) and two ounces of heavy cream. Stir well until it is fully blended and returns to a dark chocolate color. The glucose and cream will make this into a ganache that will stay soft even after cooling.

Step 5
When the cookie is ready, remove it from the oven and allow to cool for several minutes.

Note that due to the size, it may need to bake longer than small cookies. Mine took 5 minutes longer than the package instructions.

This can be tested the same way as a cake - insert a toothpick and if it comes out clean it is done.

Step 6
While the cookie is cooling, make a topping by dicing some milk chocolate wafers with a sharp knife. Be sure to use a cutting board to protect your counter and your knife.

Step 7
Spoon on the dark chocolate ganache "sauce". Do not go all the way to the edge to simulate a pizza crust.

Step 8
Sprinkle on your white chocolate "cheese" from step 2.

Step 9
Sprinkle on your "topping" made in step 6..

Step 10
A close up view.

Step 11
Use a pizza cutter to make slices before everything hardens. I prefer to let it cool fully before removing the slices, however slicing the pie while still warm allow for easier and neater serving later.

Step 12
If this don't make your mouth water, you must not be a chocolate lover.

Step 13
The finished 3 chocolate pizza.

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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - June 2007. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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