Dark Chocolate & Orange Madeleine Recipe

Delicate French madeleines infused with bright orange zest, dipped in silky dark chocolate—a chic, citrusy twist on a timeless teatime treat.

I really hate these long intro paragraphs before recipes but I have to include them because I think it helps search engines list my page well. I figure if I need to include the fluff, then I'll at least make it useful. Theres a bit of necessary fill below, but you can use the Table of Contents to jump around too :)

These delightful Dark Chocolate & Orange Madeleines are the ultimate little luxury, blending rich, velvety chocolate with vibrant notes of fresh citrus. With their iconic scalloped shells and delicate sponge texture, they're perfect for tea parties, brunch gatherings, or simply treating yourself. Easy to bake and even easier to fall in love with, these petite French cakes promise to become your new favourite indulgence—just a bite transports you to a charming Parisian café. Discover how simple ingredients come together to create this sophisticated Dark Chocolate & Orange Madeleine Recipe that’s as gorgeous as it is delicious.

Table of Contents

• Methods of the Madeleine

• Notes on Ingredients

• Description of the Final Product

  
  

Otherwise, you can click here to Jump to The Recipe.

Dark Chocolate & Orange Madeleines

Before you dive into baking, let's chat methods! Creating the perfect madeleine involves a few simple yet impactful techniques—from preparing your pan for beautifully golden edges to achieving that signature madeleine "bump." Small steps like proper batter mixing, temperature adjustments, and flawless chocolate tempering elevate your treats from homemade to professional.

Let's walk through these essentials to ensure your madeleines turn out picture-perfect every time.

Madeleines Straight Out of the Oven

Methods of the Madeleine

Buttering and Flouring the Pan

Achieving perfectly golden, crisp edges on your madeleines starts with a properly prepared pan. Generously brushing softened butter into every groove, then lightly dusting with flour ensures each delicate cake releases effortlessly, revealing those iconic, beautifully detailed shells.

Resting the Batter

Resting your madeleine batter isn’t just recommended—it's essential! Allowing your batter to chill for at least an hour (or even overnight) helps hydrate the flour and relaxes the gluten. This simple step results in tender, fluffy madeleines with that perfect airy texture you're looking for.

High-to-Low Baking Method (The Signature "Bump")

That charming, signature bump—or "nipple"—on madeleines isn't by chance; it's achieved by starting your oven temperature high, creating an initial burst of heat. Quickly lowering the temperature afterward ensures your cakes bake evenly, with that classic, elegant rise that every madeleine lover craves.

Madeleines Cooling

Mixing Till Smooth

When preparing your batter, smooth is key. Whisk your ingredients gently until just combined and lump-free, avoiding overmixing. A silky, smooth batter ensures tender, airy madeleines that melt in your mouth with every bite.

Piping for Precision

For flawless madeleines that bake evenly and look professional, piping is your best friend. Transfer batter to a piping bag, then carefully fill each mold cavity about three-quarters full. This ensures uniform shape, consistent baking, and picture-perfect presentation.

Tempering Chocolate: Seeding Method Explained

Achieving glossy, smooth chocolate coatings is effortless with the seeding method. By gently melting chocolate and adding finely chopped, unmelted chocolate pieces, you'll easily temper chocolate without special equipment. This creates a gorgeous sheen and satisfying snap, perfectly complementing your tender madeleines.

Main Flavour Profiles of the Madeleines

A Note on Ingredients

Orange Zest & Sugar

Rubbing freshly grated orange zest into the sugar releases essential oils from the zest, deeply infusing the sugar with citrus fragrance and flavour. This simple technique amplifies the depth and freshness in your finished madeleines, making every bite irresistibly aromatic.

Orange Extract (Optional)

For a vibrant citrus boost, consider adding orange extract. While freshly grated zest provides a gentle, natural aroma, the extract intensifies the flavour—ideal if you adore bright, bold citrus notes or simply crave an extra pop of orange essence.

Quality Chocolate Matters

When creating the chocolate shell, choosing a high-quality dark chocolate makes all the difference. I personally recommend using Cacao Barry’s Ocoa 70% Dark Chocolate Couverture. It has a luxurious texture and nuanced cocoa flavour, perfect for tempering and providing that professional, glossy finish that elevates these madeleines into bakery-worthy treats.

Description of the Final Product

The ideal Dark Chocolate & Orange Madeleine has a beautifully defined, scallop-shaped golden crust, crowned with a signature plump, rounded "bump"—a hallmark of baking excellence. Its delicate sponge interior is airy yet moist, subtly infused with fresh, vibrant citrus notes, and nuanced by the gentle nuttiness of almond flour. The crisp, glossy shell of expertly tempered dark chocolate offers a satisfying snap and rich depth that contrasts perfectly with the tender crumb. Each bite combines the sweet brightness of orange, balanced by the bittersweet intensity of high-quality dark chocolate, delivering a luxurious flavour experience that feels both sophisticated and comforting. This petite, elegant treat is truly bakery-worthy, perfect for teatime, special gatherings, or simply as an indulgent moment all to yourself.

Dark Chocolate & Orange Madeleines

Dark Chocolate & Orange Madeleine Recipe

Prep Time: 4 hours | Cook Time: 12 minutes | Yields: 12 Madeleines

Ingredients

Batter

• 80g Granulated Sugar

• Zest of 1 Orange

• 2 Large Eggs

• 2g Salt

• 2g Baking Powder

• 80g All-Purpose Flour

• 20g Almond Flour

• 1 tsp Vanilla Extract

• ¼ tsp Orange Extract (optional)

• 100g Unsalted Butter, melted

Chocolate Shell

• 300g Dark Chocolate (70% cacao)

• 1 tbsp Neutral Oil (if not tempering)

Instructions

Make the Madeleine Batter

1. Massage orange zest into sugar until fragrant and combined. Whisk sugar-zest mixture with eggs until combined.

2. In a separate bowl, whisk together salt, baking powder, all-purpose flour, and almond flour.

3. Combine dry ingredients into the egg mixture and whisk to combine, you want the batter to be smooth.

4. Add vanilla extract, orange extract (if using), and melted butter. Whisk until batter is smooth and fully combined.

5. Cover batter with plastic wrap and refrigerate at least 4 hours, preferably overnight.

6. Prepare and Bake the Madeleines

7. Preheat oven to 450°F.

8. Generously butter and lightly flour a madeleine pan, tapping out excess flour.

9. Transfer batter into a piping bag and pipe batter into each cavity, in a zigzag pattern, filling each about ⅔ full.Bake for 6 minutes at 450°F, then immediately reduce temperature to 350°F and continue baking for another 6 minutes, until edges are golden and a distinct bump appears.

10. Allow madeleines to cool slightly in the pan, then gently remove onto a cooling rack.

11. Wash the pan thoroughly to remove residual flour and butter before preparing chocolate shells.

Temper the Chocolate (Seeding Method)

1. Finely chop the dark chocolate, reserving about 25% of it for seeding.

2. Place 75% of chocolate into a heatproof bowl set over a pot of gently simmering water (bain marie). Stir continuously until melted, reaching precisely 45°C (113°F) using an instant-read thermometer.

3. Remove bowl from heat, and gradually stir in the reserved chopped chocolate ("seed") until temperature cools to 27°C (81°F).

4. Return briefly to the bain marie, warming gently until the chocolate reaches a working temperature of 31-32°C (88-90°F).

   
   

Alternative Method - No Tempering

1. Melt chocolate fully and stir in 1 tbsp oil until smooth and glossy.

Assembly

1. Spoon about 2 tablespoons of tempered (or melted) chocolate into each cavity of the clean madeleine pan.

2. Carefully press cooled madeleines into the chocolate-filled molds, ensuring chocolate evenly coats each madeleine without overflowing.

3. Chill pan in refrigerator for 30 minutes or until chocolate is completely set.

4. Gently remove chocolate-coated madeleines from pan and enjoy immediately or store in an airtight container at room temperature.

Enjoy Your Dark Chocolate & Orange Madeleines! Delicate, citrus-infused madeleines with a glossy dark chocolate shell—a perfect, elegant treat to impress or indulge. Let me know how your batch turns out!