CHOCOLATE MADELEINES

INSTRUCTIONS

• Sift the flour, Valrhona Cocoa Powder and baking powder together.
• Combine the butter and Illanka 63% couverture and melt in a microwave.
• Mix the eggs and sugar with a spatula until all of the sugar is fully incorporated.
• Add the flour mixture into the egg batter. Mix until there are no dry spots.  Do not over mix. Then add the butter mixture.
• Refrigerate overnight before baking.

Assembly & Finishing:

• Butter the madeleine pan and then sprinkle some flour on top. Tap the pans upside down to get rid of any excess flour. Pipe the batter into the pan.
• Bake at 350°F (177°C) for 4-5 minutes.
• Cool and Serve.