Chocolate Dipped Chocolate Madeleines

Hi guys. Today, we’re doing chocolate dipped Chocolate Madeleines. They’re are almost too pretty to eat! But only almost, because they’re also too good NOT to eat

So short post today. Life has been a bit hectic as of late. I’m not ready to talk about it right now, but it’s why I’ve been a bit sporadic with the blog for the last month. Just know I’m here, still cranking out recipes slowly but surely <3

INGREDIENTS
1/2 cup (8 tablespoons) unsalted butter, plus 2 tablespoons more for greasing pans
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons of high quality Dutch process cocoa powder
1/2 teaspoon baking powder
4 ounces bittersweet chocolate, chopped
1/4 teaspoon kosher salt
9 oz semisweet chocolate
2 tablespoons dried rose petals
sea salt, for sprinkling

DIRECTIONS

• Preheat oven to 360°F and position an oven rack in the middle of the oven.
• Melt 2 tablespoons of butter in a small saucepan and generously brush the madeleine wells with butter. Place the pan in the freezer. Once butter has hardened, after a few minutes repeat the process with another layer of butter and leave the pan in the freezer to chill until ready to use.
• In a stand mixer fitted with a paddle attachment, beat the 8 tablespoons of butter and sugar until light and fluffy, about three minutes. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding another. Add the vanilla and salt and mix until combined.
• Read more please visit : bromabakery.com

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