Chocolate Madeleines


Category: Cakes and Tarts
Difficulty: Easy
Prep Time: 20 min
Cook Time: 4 - 5 min
Total Time: 25 min


Calculated for 60 mini madeleines 

100 grams flour
20 grams Valrhona Cocoa Powder
2 grams baking powder
100 grams butter
20 grams Illanka 63% couverture
100 grams whole eggs
120 grams sugar



  • 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.