Yields 80 madeleines


  • 160g sugar
  • 150g eggs
  • 80g heavy whipping cream 36%
  • 200g all-purposed flour
  • 80g butter
  • 5g baking powder
  • 3g orange zest


  1. Melt the butter.
  2. Whisk the eggs whole, then add the sugar, cream and lemon zest.
  3. Add the sifted flour and baking powder, then the melted butter.
  4. Add the NYANGBO Ground Chocolate.
  5. Let this mixture rest for at least 2 to 3 hours in the refrigerator.
  6. Preheat your oven to 400°F (200°C).
  7. Pipe the Madeleine batter in the buttered and lightly floured mini madeleine molds.
  8. Bake for about 6 minutes.
  9. Unmold the madeleines as soon as they come out of the oven.


Recipe courtesy of L'École Gourmet Valrhona chef Guillaume Roesz