Bakers at home 01042021 786



  • Saucepan

  • Food Processor

  • Spatula

  • 2 Mixing Bowls

  • Silicone Cake Moulds


  • Melt the butter in a small pan over a low heat to a hazelnut color.

  • In a food processor bowl, mix the eggs, sugar, honey, milk, vanilla pith and cocoa powder using the butterfly.

  • To this smooth mix, add the flour and baking powder as well as the slightly melted butter and mix further into a homogeneous dough.

  • Add the chocolate chips to this lukewarm dough and mix into a nice and smooth dough.

  • Place a foil over the bowl and let this dough rest overnight in the refrigerator.

  • The next day, fill the silicone cake mat with the dough up to 3/4.

  • Place these molds on your oven grill, not a baking tray, so that the heat can reach the mold well.

  • Bake at 210 ° C for 10 to 15 minutes.

  • Let everything in the tin cool down further.

Tips for extra finishing

  • From this dough you can make perfect lemon or orange madeleines by omitting the cocoa powder and replacing it with, or by adding 2 full lemon zests or 1 full orange zest.

Products in this recipes


Callebaut 70% dark chocolate callets 70/30/38 2,5 kg Callebaut

The indulgently rich & dark chocolate with an abundance of roasted cocoa (low fluidity 2 drops)intense cocoa - bitter - roasted - fruity hints


Atlas cocoa powder 1kg 20/22 Atlas

Atlas cocoa powder 1kg 20/22 alkalized