Ghirardelli 72% Chocolate Madeleines by Lasheeda Perry

(This recipe appeared in the Spring 2022 issue of Pastry Arts Magazine)

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Yield: 20 shells

Chocolate Madeleines

• 140 g unsalted butter
• 14 g Ghirardelli 72% Cacao Dark Chocolate Chips
• 20 g Ghirardelli 60% Cacao Chips
• 72 g all-purpose flour
• 20 g Ghirardelli Sunrise Dutch Process Cocoa Powder
• 4 g baking powder
• 2 g fine salt
• 124 g light brown sugar
• 100 g whole eggs
• 40 g heavy cream      

1. In a bowl, combine the butter, 72% Cacao Dark Chocolate Chips and 60% Cacao Chips and melt over a pot of simmering water.

2. Meanwhile, sift together the flour, Sunrise Dutch Process Cocoa Powder, baking powder and salt. Set aside.

3. In a separate bowl, gently whisk together the brown sugar, eggs and heavy cream.

4. Remove the melted butter mixture from the boiler and let cool to lukewarm.

5. Heat the egg mixture over the double boiler for about 5 minutes, or until the sugar dissolves.

6. Using a rubber spatula, mix the butter mixture into the egg mixture. Mix until fully incorporated.

7. Add the sifted dry ingredients all at once and gently mix until fully incorporated. For larger batches, a stand mixer can be used (low speed only). Cover the surface of the batter with plastic wrap and refrigerate for about 30 minutes. (Larger batches will take more time.) Do not leave the batter overnight in the refrigerator.

8. Preheat the oven to 350˚F (177˚C).

9. Generously spray the madeleine molds with nonstick spray. (I used CHEFMADE Madeleine Mold, 12-cavity spherical shell pan.)

10. Using #40 ice cream scoop, portion the batter into the cavities.

11. Place the madeleine pans directly onto the oven racks. Bake for 11-12 minutes, making sure to rotate the pans after 8 minutes. The madeleines are done when the centers spring back when touched. Also, you can do the “toothpick test.” Allow the madeleines to cool in the pan for 10-15 minutes.

12. Unmold and place onto a parchment lined sheet pan. They can be made in advance and kept wrapped in the refrigerator.

Assembly

• 250 g Ghirardelli 72% Cacao Dark Chocolate Chips
• Gold leaf flakes as needed (optional)

1. Temper the 72% Cacao Dark Chocolate Chips.

2. Make sure your pans are clean and dry. Dip the chilled madeleines, shell facing down, into the tempered chocolate. Immediately place the madeleine into one of the cavities and gently press them down. Repeat this process until all of the madeleines are dipped. Allow the chocolate to set. To expedite this process, you can place the pans into the refrigerator for 20 minutes. Do not leave overnight.

4. Unmold the madeleines by firmly, but gently, tapping the pan onto the table.
5. Garnish each madeleine with edible gold flakes (optional). Store the madeleines in an airtight container; they will stay fresh at room temperature for 3-4 days.

Photos by Samer Alam