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Ruby chocolate Madeleines

The buttery texture of the Madeleine is perfectly complemented by the tangy flavor of the blood orange, and the ruby chocolate adds a touch of luxury to the whole experience.

ruby chocolate covered madeleines over slices of blood oranges on a pink backdrop

"A la recherche du temps perdu" the novel by Marcel Proust, famously features a passage about Madeleines that has become iconic in the world of literature. As spring arrives each year, I am reminded of this passage and filled with nostalgia for the easter chocolate production in Paris at Patrick Roger. The scent of chocolate takes me back to the grueling three-month stage I completed , and the thought of Madeleines transports me even further back in time. After my stage was done, Stu and I journeyed to Portugal where the streets were lined with blooming orange trees and the night was full of its heady scent. I wanted to capture these memories and feelings in a tea cake, and thus, the blood orange and ruby-covered chocolate Madeleines were born.

But these Madeleines are not just about taste; they are about capturing the essence of a moment and preserving it for years to come. Every time I eat one, I am reminded of that magical night in Portugal, where the orange trees were in full bloom and the world seemed to be bathed in a warm glow.

Food has a unique ability to evoke memories and emotions, and these Madeleines are a perfect example of that. They are not just a delicious treat, but a reminder of the power of food to connect us to our past and bring us joy in the present.

I hope you enjoy these Madeleines, and that they will transport you to a world of sweet memories and delicious flavors.


100g eggs

80g raw sugar

1 pinch of salt

Zeste of a blood orange

88g flour

6g baking powder

73g melted butter

150g Ruby chocolate by Barry Callebault

Orange blossom water


  1. Beat on high until pale the eggs, sugar, salt and zest.

  2. Add the dry ingredients.

  3. Fold in the butter.

  4. Place in a pastry bag and chill 12-24hrs.

  5. Pipe into greased pans and bake at 430ºF for 7-8min.

  6. Temper 150g Ruby chocolate.

  7. Pipe 8g of tempered chocolate into each Madeleine mold.

  8. Place a madeleine on top and let the chocolate crystallize for min. 12h

  9. Spritz with orange flower water and enjoy!

Makes approx. 18 madeleines.

sliced blood oranges on a pink backdrop

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