ClemenGold^® Chocolate Madeleines with Chocolate and Hazelnuts

Method:

1. Sift the flour, cocoa powder and baking powder together into a bowl.
2. In the bowl of a stand mixer, add the eggs and castor sugar and whisk until you have soft peaks. Add the vanilla and whisk briefly to combine. Gently fold in the flour mixture followed by the melted butter and mix until combined but be careful not to over mix the batter. Cover the bowl and refrigerate the batter for at least 2 hours.
3. Set a dry frying pan over medium high heat and toast the crushed hazelnuts until golden. Set aside for later use.
4. Preheat the oven to 190 ºC.
5. Spray the Madeleine tray well with non-stick spray. Using a teaspoon, weigh out 20 g of batter and place into the tray. You don’t have to weigh the batter if you don’t want to but you run the risk of different size cakes. Bake for 9-10 minutes. Allow the Madeleines to cool then pop them out and allow to cool.
6. Break the chocolate into pieces and place into a glass or microwave-proof bowl. Melt the chocolate slowly using the defrost function. Once melted, incorporate the ClemenGold^® zest and mix to combine.
7. Dip the edges of the Madeleines in melted chocolate (straight or diagonally). Top the melted chocolate with a dusting of crushed nuts and a fresh zesting of a ClemenGold^® mandarin and allow to dry. Serve at teatime with your favourite brew.