How to make the crust:Sift the flour, cocoa, and powder sugar together into a large mixing bowl.
Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.
How to make the crust:Turn the dough out onto a lightly floured surface and gather it into a ball.
Cover with plastic wrap and chill for at least 30 minutes before using it.
How to make the crust:Roll the dough out on a lightly floured surface to 2 inches larger than your pan. Lift your dough over a rolling pin and lightly drape it over the pan.
Press the dough gently into place with your fingertips.
Prebake the pastry shell as "blind bake":
Prick the bottom of the pastry shell with a fork. Chill in the refrigerator for 15 minutes.
How to make the crust:
Place a large piece of parchment paper over the bottom and sides of the pastry shell. Fill the bottom with pie weights or dried uncooked beans.
Bake it at 350F for 8-10 minutes, remove the weight and bake for another 4-5 minutes or until the bottom is dry and crisp. Leave the pie crust in the pan and continue with your recipe.
Chocolate mixture:Put the cream, glucose (honey), vanilla bean, and spices into a saucepan and bring to a boil. Remove from the heat and set aside to steep for 10 minutes.
Place the chocolate in a large bowl. Pour the flavored cream through a strainer over the chocolate. While the mixture is warm, add the butter and stir gently using a spatula until blended.