‘Do you really have to turn everything into chocolate?’;– well, as a matter of fact, I don’t, but for all intents and purposes, I absolutely find it much too difficult to resist not to. Not that I had ever tried hard enough, I must accede. And having had worked on quite a bit of brownie orders over the past week (and not having any leftovers) certainly didn’t help with the chocolate craving, though it probably explains my bake-anything-chocolate-but-brownies specification. I wanted something with a deep chocolate flavour, yet light, and not overwhelmed by copious amount of chocolate filling or frosting. Most importantly, I wanted it fast.
And thus, my nifty and tiny 2-dollar madeleine pans (which I had purchased long ago, and completely forgotten about) came to the rescue that afternoon. Along with a recipe I had bookmarked even way before the madeleine pans came into the picture. Enthusiastic, yes?