First of all, cook the wheat in a saucepan with milk, vanilla, orange and butter over a low heat for about 30 minutes, stirring occasionally.
In the meantime, prepare the shortcrust pastry: combine all the dry ingredients (flour, sugar, cocoa and yeast) in a bowl and mix, then add the egg, egg yolk and butter, working quickly until you obtain a smooth dough.
Wrap the pastry in cling film and leave it to rest in the fridge for at least 30 minutes.
Let the wheat cook until the milk has been completely absorbed, then leave to cool.
Transfer half the mixture into a blender, add the candied oranges and blend.
Separately, sift the ricotta into a bowl, then stir in the sugar, cream of wheat, eggs and flavourings.
Mix well, then add the chocolate chips.
Take the pastry and roll it out into a thin sheet, then use it to line the already buttered and floured mould.
Even the edges and prick the bottom with the tines of a fork.
Knead the leftover shortcrust pastry again, roll it out into a sheet and cut into strips.
Pour the filling into the shortcrust pastry shell, then decorate with the strips creating a lozenge pattern.
Cook for about 1 hour or until lightly golden in a static oven preheated to 180°C.
The chocolate pastiera is ready, let it rest for at least 1-2 hours before serving, so that it can cool and the flavors settle.
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