Callebaut Chocolate orange madeleine

Callebaut Chocolate Orange Madeleine

Ingredients

Orange Madeleine

  • 50 grams Sugar
  • 2 grams Orange Zest
  • 40 grams Invert Sugar
  • 150 grams Whole Eggs
  • 60 grams Heavy Cream
  • 200 grams Pastry Flour If pastry flour is unavailable, substitute equal parts all-purpose flour and cake flour.
  • 6 grams Baking Powder
  • 100 grams Clarified Butter If you do not have clarified butter handy, a quick substitute when frying with clarified butter is to simply add a dash of olive oil to regular butter.
  • 60 grams Canola Oil
  • 85 grams Callebaut W2 28% White Chocolate Baking Callets

Chocolate Orange Madeleine

Instructions

Orange Madeleine

  • Combine the sugar, orange zest & invert sugar.
  • Whisk together the whole eggs & heavy cream. Once whisked, mix in the sugar mixture.
  • Sift together the pastry flour & baking powder. Once sifted, add to the mixture.
  • Combine the butter, oil & W2 callets, and melt to 35°C. Slowly add to the batter, and leave to rest overnight in the fridge.

Chocolate Orange Madeleine

  • Combine the sugar, orange zest & invert sugar.
  • Whisk together the whole eggs & heavy cream. Once whisked, mix in the sugar mixture.
  • Sift together the cocoa powder, pastry flour & baking powder. Once sifted, add to the mixture.
  • Combine the butter, oil & 811 callets, and melt to 35°C. Slowly add to the batter, and leave to rest overnight in the fridge.

Combine

  • Grease mould with butter. Pipe chocolate orange Madeleine batter to fill 60% of the mould. Then pipe a small amount of orange Madeleine batter in the center. Bake for 6-8 min. at 200°C (392°F).
  • Tip: Replace the orange zest with lime or lemon zest.

Discover More Recipes

Cacao Barry Egg White-Based Mousse

Cacao Barry Egg White-Based Mousse 255 grams Milk255 grams Whipping Cream1 Pod Vanilla660 grams Cacao Barry Fleur de Cao 70% Dark Chocolate Baking Discs660 grams Pasteurized Egg Whites170 grams Invert Sugar Boil the milk and whipping cream together. Infuse with the...

Guittard Copia Hot Chocolate

Guittard Copia Hot Chocolate 4 1/2 oz Guittard Lever Du Soleil 61% Dark Chocolate Baking Wafers3 cups Half & Half1 strip Orange Zest (About 1/2 x 3 inches)1 Cinnamon Stick1/4 cup Packed Light Brown Sugar1/4 cup Brandy (Optional) Place the chocolate in the top of a...

Valrhona No-Bake Passion Fruit Inspiration Cheesecake

Valrhona No-Bake Passion Fruit Inspiration Cheesecake Easy-to-make, no-bake, will have you shake! cheescake Graham Cracker Crust275 g graham crackers ((two sleeves))50 g granulated sugar1/2 tsp kosher salt170 g unsalted butter (melted)Passion Fruit Inspiration...

Valrhona Chocolate Covered Candied Oranges

Valrhona Chocolate Candied Oranges Candied Oranges dipped in chocolate Cutting KnifeLarge Saucepandouble boiler Candied Oranges4 Oranges1000 g Water1000 g Sugar (Divided in 4)Dipping Chocolate250 g Valrhona Manjari 64% Dark Couverture Chocolate Feves Candied...

Guittard Chocolate Chip Cookies

Guittard Chocolate Chip Cookies 340 grams Unsalted Butter204 grams Cane Sugar204 grams Light Muscovado Sugar120 grams Whole Eggs375 grams All-Purpose Flour8.5 grams Baking Powder8.5 grams Sea Salt450 grams Guittard 48% Dark Chocolate Super Cookie Chips Cream together...

Guittard Green Mint Chocolate Brownies

Guittard Green Mint Chocolate Brownies An easy-to-make brownie recipe mixing bowlOven 2 cups (12 ounces) Guittard 46% Semisweet Dark Chocolate Baking Chips1/2 cup unsalted butter4 large eggs1 cup sugar1/2 tsp salt2 tsp vanilla1 ½   cups unsifted all-purpose flour2...

Callebaut Chocolate Sponge Cake

Callebaut Chocolate Sponge A classic, deliciously moist and perfectly trimmed dark chocolate sponge cake. 302 g Callebaut 70-30-38 70.5% Couverture Dark Chocolate Callets 136 g Butter 131 g Egg yolks 286 g Egg whites 50 g Pastry flour Melt the butter and chocolate...

Callebaut Chocolate Lava Cake

Callebaut Chocolate Lava Cake 700 grams Callebaut 70-30-38 70.5% Dark Chocolate Baking Callets500 grams Butter10 Whole Eggs10 Egg Yolks250 grams Sugar100 grams Sifted Flour Melt together the butter & 70-30-38 callets.Beat together the eggs, egg yolks & sugar....

Guittard Gluten Free Chocolate Souffles

Guittard Gluten Free Chocolate Souffle Gluten Free Treat Ovenramekinswhiskspatulacookie sheetmixer with whisk attachment 1 bar Guittard 64% Semisweet Dark Chocolate Baking Bar ((60g) broken into pieces)2 bars Guittard 64% Semisweet Dark Chocolate Baking Bar ((120g)...

Valrhona Truffles

Valrhona Truffles 5 1/3 oz Heavy Cream6 3/4 oz Valrhona Guanaja 70% Dark Chocolate Baking Feves1 oz Butter (Room Temperature)1 oz HoneyQ.S. Valrhona Cocoa Powder (For Dusting) Dark Chocolate Ganache Boil the cream and the honey. Pour ⅓ of this mixture over the...

Explore Industry Content

The Chocolate Genome: Can it Save the Cocoa Crop?

Back in 2010, scientists announced what was their first draft of the chocolate genome, or genetic makeup, of the criollo variety. As climate change continues to affect the planet, cocoa is in danger of dying out entirely within the next 100 years. Some...

Homer Truffle Co®

Homer Truffle Co® (HTC) Specialty Chocolates Crafted in Homer, Alaska Homer Truffle Co® (HTC) is currently a two-person engine, fueled by their passion in the industry, and a desire to go "back to basics." HTC strives to provide perfectly simple chocolate products:...

Chocolate: Effects on health

With all things food-related, the effect on health can vary by the amount consumed in one given sitting. Chocolate does act as a stimulant, as does most sugary products, as it contains a slight amount of caffeine, as well as theobromine. Excessive...

Bean Varieties

Forastero The forastero bean is the most commonly grown across the globe. It is most likely native to the Amazon basin, and the African cocoa crop is almost entirely of forastero variety. They are significantly hardier, and offer a more classic chocolate...

The History of Côte d’Or Chocolate

Côte d’Or Chocolate The History of Belgium's #1 Chocolate BrandThis Old-World chocolatier is known for creating rich and decadent chocolate, the taste of which has withstood the test of time. Belgians are famous for many delectable creations, but the one that has...

The History of Guittard Chocolate

Guittard Chocolate The History of Guittard ChocolateYou don’t have to travel halfway around the world to find the world’s best chocolate – though this was exactly how Etienne Guittard discovered his true calling. After arriving in San Francisco from France for the...

Chocolate Label Tags: what do they mean?

Chocolate labeling can be a bit perplexing if you are new to the subject. Most manufacturers label the percentage of chocolate on the packaging, quoting 'cocoa' or 'cacao.' This is in relation to the combined percentage of both cocoa butter and cocoa...

Kali’s Cookies NH

Meet Kali Kali's interest in cookies began at a young age, watching her mother fully own and operate a cookie store. Her mother baked and decorated countless batches of locally-loved cookies, constantly receiving raving local reviews. Seeing her mother craft cookies...

Making Chocolate

Growing & Harvesting After the cocoa pods are grown and ripe, they are commonly harvested by cutting, or knocking, off a a tree often with a machete. The pods are then broken, and the beans are separated from the surrounding pulp. The beans are then...
WWC Logo

World Wide Chocolate

Pin It on Pinterest

Share This