Vegan Madeleines – Full of Plants

How to Dip Them in Chocolate

Looking to make your madeleines even more decadent? Dip them in dark chocolate to create a crispy layer of chocolate! To do so:

1. Melt the chocolate. Add about 1/2 cup of dark chocolate chips to a double boiler. Melt the chocolate chips over low-medium heat. Remove from heat once the chocolate is melted.
2. Temper it. This step is optional but helps get a chocolate shell that is shiny and snaps. To temper the chocolate, place the bowl of melted chocolate over a bowl of ice water. Stir and let the chocolate cool down to 82°F (28°C). Once it has reached that temperature, place the bowl of melted chocolate over a pot of hot water to bring it back to a higher temperature. Stir until the chocolate has reached a temperature of 88-89°F (31-32°C). Your chocolate is now tempered and ready to use.
3. Fill the madeleine pan with chocolate. Dollop about 1 and 1/2 teaspoon of melted dark chocolate into each cavity of your madeleine pan (ensure it is clean).
4. Top with the madeleines. Next, place the madeleines on top of the chocolate and slightly press to allow the chocolate to coat the bottom.
5. Allow to cool. Leave the madeleines on the pan and let cool until the chocolate has hardened. I recommend placing the madeleine pan in the freezer for about 10 minutes. This will help the chocolate shrink a little bit, and allow you to remove the coated madeleines from the pan more easily.

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