Passionately chocolate

Mix

Add

Incorporate

Place the mixture in a 4 cm deep, 40/60 half frame.
Bake for 18 minutes at 180°C.

Place the mixture in a 1.5 in / 4 cm deep, 40/60 half frame.
Bake for 18 minutes at 356°F/180°C.

Mix

Pour over

Add

Mix.
Pour over the Madeleine cake at 30°C.

Mix.
Pour over the Madeleine cake at 86°F/30°C.

Boil

Pour over

Mix then re-chill to 5°C.
Beat with a whisk as for a Chantilly cream.

Mix then re-chill to 41°F/5°C.
Beat with a whisk as for a Chantilly cream.

Make a caramel with

Dilute with

Make up with water if necessary to obtain an initial weight of 750 g.

Pour over

Pour over

Add

Mix then glaze at 28°C.

Mix then glaze at 82°F/28°C.

Cut out rectangles of 10 cm x 5 cm using Alunga™ 41% milk chocolate couverture then crystallise.
Using an acetate sheet of 0.4 cm in width, make a loop with a thin layer of crystallised Alunga™ 41% milk chocolate couverture.
Spray the loop with gold dust.

Cut out rectangles of 4 x 2 in / 10 x 5 cm using Alunga™ 41% milk chocolate couverture then crystallise.
Using an acetate sheet of 0.15 in / 0.4 cm in width, make a loop with a thin layer of crystallised Alunga™ 41% milk chocolate couverture.
Spray the loop with gold dust.

Cut out rectangles of 4 x 2 in / 10 x 5 cm using Alunga™ 41% milk chocolate couverture then crystallize.
Using an acetate sheet of 0.15 in / 0.4 cm in width, make a loop with a thin layer of crystallized Alunga™ 41% milk chocolate couverture.
Spray the loop with gold dust.

Vary the tastes and flavours of your desserts with the seasons. For the Honey and Cinnamon Madeleine cake, replace the cinnamon with raspberry pieces scattered on the cake before baking. For the Alunga™ cream, you can replace the passion fruit puree with pulped raspberries. Enjoy this perfect marriage between fruit and Alunga™ milk chocolate couverture.