This madeleine is legit 100% chocolate - can't get more chocoateyyyyy! 0:00 Intro 0:32 Ingredients 1:12 Let's Start 3:42 Dark Ganache 5:59 Chocolate Coating ▶Korean Silicone Coated Madeleine Pan◀ ◽️ Shopee: https://litt.ly/hanbitcho ◽️ Non-Shopee countries: https://bit.ly/476BROn ▶Chocolate Madeleines◀ Quantity: For 12 madeleines (my Korean madeleine pan has deeper cavities so the quantity that I’ve given will probably yield more than 12 madeleines for your pan) Whole Eggs 88g Milk 11g Honey 11g Sugar 81g Salt 0.3g Cake Flour 90g Cocoa Powder 20g Baking Powder 3.3g Butter 111g ① Melt butter in advance. ② Add egg/milk/honey/sugar/salt into a bowl and mix well. ③ Sift in the cocoa powder/baking powder and mix well. ④ Add in melted butter (40~50°C) ⑤ Bake at 180°C for 8~10mins (pre-heat 200 °C) Baking time is rather short for madeleines so 1 minute of extra baking time makes quite a bit of difference so you need to adjust your baking time accordingly. ▶Chocolate Ganache◀ Dark Couverture Chocolate 50g Heavy Cream 50g ▶Chocolate Coating◀ Use compound/coating chocolate. Do not use couverture chocolate - your madeleines will stick to the pan. (Any teflon or silicon coated pans would work. Non-coated pans will not work) ------------------------------- ★My Ingredients★ Dark Couverture Chocolate: https://amzn.to/3nmcJxJ White Couverture Chocolate: https://amzn.to/3Gf8zQU Valhrona Cocoa Powder: https://amzn.to/3lPdvnc Snow Sugar: https://amzn.to/2Znp7p5 Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5 ★My Equipments★ Madeleine/Financier/Baton Pans: ◽️ Shopee: https://litt.ly/hanbitcho ◽️ Non-Shopee countries: https://bit.ly/476BROn Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB) Silicone Mat: https://amzn.to/3olzHJK Perforated Silicone Mat (Mesh): https://amzn.to/3ollr3W Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Food Processor: Hanil (https://amzn.to/2XNxWYg) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Stainless Steel Whisk: https://amzn.to/43ca8JV Infrared Thermometer: https://amzn.to/3hW52fS Leveling Bar: Not the same levelling bar as mine but closest I could find: https://amzn.to/3zwAHu4 Zester: Microplane (https://amzn.to/3EGD9Ck) Whisk: Matfer ◽️ Shopee: https://litt.ly/hanbitcho ◽️ Non-Shopee countries: https://bit.ly/476BROn --------------------------------------------------- ★ABOUT ME★ Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since! As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef! I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious. ★Instagram★ https://instagram.com/sugarlane.korea ★Online Courses★ https://hanbitcho.com/ #chocolatemadeleine #hanbitcho #sugarlane