Cannabis-Infused Chocolate Ginger Madeleines: A Satori Collaboration
Chocolate Ginger Madeleines with Satori Chocolate, Photography by Monica Lo
Who doesn’t like a good madeleine? It's like a cookie and a buttery sponge cake all in one. And they’re so adorable with their scalloped edges. While they seem extravagant, madeleines are not too challenging of a bake and look elegant on the table as you’re preparing for the holidays.
Satori’s Fast-Acting Dark Chocolate, Photography by Monica Lo
My cannabis-infused chocolate ginger madeleines are medicated with Satori’s Fast-Acting Dark Chocolate and topped with candied ginger and flaky salt. These new chocolate singles have recently been upgraded to bring on euphoric effects much more quickly compared to traditional edibles. By combining the taste of sustainably-sourced South American cacao with pure cannabis oil, Satori Singles use a nano-emulsifier to allow the cannabinoids to be absorbed quickly and efficiently.
I’ve already consumed three while writing this and I feel wonderful. Happy holidaze, y’all!
Satori Fast-Acting Dark Chocolate, Photography by Monica Lo
Cannabis-Infused Chocolate Ginger Madeleines
Makes 20 madeleines
Dosage: ~3.5mg per madeleine
Ingredients:
• 1/2 cup (1 stick) butter, room temperature, plus 2 tbsp more to grease the pan
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 Tbsp cocoa powder
• 2 tsp ginger, ground
• 1/2 tsp baking powder
• 2 Satori Fast-Acting Dark Chocolate Singles (10mg each), chopped*
Cannabis-Infused Ganache
• 5 Satori Fast-Acting Dark Chocolate Singles (10mg each)*
• 6oz semi-sweet chocolate chips
• 2 Tbsp candied ginger, minced
• Flaky sea salt, for sprinkling
Directions:
1. Melt 2 tablespoons of butter in a small saucepan. Brush melted butter onto a madeline pan. Place pan into the freezer for 5 minutes to harden the butter. Repeat by brushing another layer of butter and return to the freezer until ready to use.
2. In a stand mixer with a paddle attachment, beat the butter and sugar until light and fluffy, 2-3 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.
3. In a medium bowl, sift the all-purpose flour, cocoa powder, ginger, and baking powder together. Add the flour mixture to the egg mixture with the mixer on low speed, add flour mixture in 3 additions, mixing just until all the flour is incorporated.
4. Melt the chopped Satori Fast-Acting Chocolate in a double boiler and let it cool slightly. Fold the melted chocolate into the batter gently with a spatula until incorporated.
5. Cover the batter and chill in the refrigerator for 30 minutes.
6. Preheat oven to 350ºF (177ºC).
7. Scoop 1 tablespoon of the chilled batter into the center of each madeleine mold. Smooth out the tops and bake for 10-12 minutes until risen and just set.
8. Transfer madeleines to a wire rack to cool while you make the ganache.
9. To make the cannabis-infused ganache, melt both Satori Fast-Acting Chocolate and semi-sweet chocolate chips in a double boiler over medium low heat. Dip each madeleine halfway into the chocolate, then set back on the wire rack. Sprinkle with candied ginger and flaky salt. Allow chocolate to cool and harden before serving.
*If you do not have access to Satori Fast-Acting Chocolate, replace with semi-sweet chocolate chips and swap in your preferred dosage of Sous Weed butter in the recipe.
