A pure dark chocolate from Ghana, for chocolate connoisseurs everywhere who seek the warmth of Africa,
piquant notes of roasted coffee in a robust chocolate bar.

Ingredients :
Cocoa paste, sugar, cocoa butter, emulsifier : soy lecithin, natural extract : vanilla. May contain traces of nuts, milk and egg proteins, gluten and peanut.
Cocoa content :
Dark chocolate: cacao 68% minimum.
Allergens :
May contain traces of nuts, milk and egg proteins, gluten and peanut.
Dimensions (width, length, height) :
6.3 x 2.6 x 0.4 in

Double Chocolate Macaroons

Makes 10 large or 50 small macaroons
Preparation time: 1 hour 15 minutes
Resting time: 1 hour
Cooking time: 20 minutes

For the macaroon dough
200 g (12/3 cup) icing sugar
15 g (3 tablespoons) cocoa powder
120 g (1¼ cups) ground almonds
160 g (¾ cup) caster sugar
50 ml (3 tablespoons) mineral water
4 egg whites (approx. 120 g/4 oz)
1 pinch table salt

For the chocolate ganache
150 g (1¾ oz) dark chocolate 65% cocoa
150 ml (½ cup + 2 tablespoons) whipping
cream
50 g (½ stick) unsalted butter

KITCHEN UTENSILS
Fine strainer
Piping bag with No. 10 or No. 8
(3/8 in or 5/16 in) tip
Electronic thermometer
Electric mixer (whisk)
Greaseproof paper


DIRECTIONS

For the ganache
1- Finely chop the chocolate and set aside in a mixing bowl. In a saucepan, bring the cream to the boil. Pour it over the chocolate.

2- Leave the chocolate to melt for 2 minutes, then whisk lightly in small circles, starting from the centre. When the ganache thickens, move the whisk towards the sides of the bowl until you obtain a smooth texture. Gradually add the butter, diced, and continue to stir gently to obtain a silky, glossy ganache.
Set aside at room temperature while preparing the macaroons. You will end up with a ganache the consistency of confectioner’s cream, perfect for filling the macaroons.

For the macaroons
1- Preheat the oven to 150°C/300°F and cover a baking sheet with greaseproof paper. In a mixing bowl, sift together the icing sugar, cocoa and ground almonds. In a saucepan, cook the caster sugar with the water to obtain a syrup.

2- Once the temperature reaches approximately 105°C/220°F, begin beating two of the egg whites with the pinch of salt until they form very stiff peaks, while continuing to let the syrup cook. When the syrup reaches precisely 118°C/244°F, immediately pour the sugar syrup with care over the stiff egg whites, continuing to beat until you have a firm meringue. Add the sifted dry ingredients, then add the remaining egg whites while mixing. Continue to mix until the macaroon dough is smooth; it should be glossy and form ribbons. Fill your piping bag with dough, using the No. 10 (3/8 in) tip for large macaroons or the No. 8 (5/16 in) tip for small macaroons.

3- Form balls of dough on the baking sheet, 5 cm (2 in) in diameter for large macaroons or 2 cm (¾ in) for small ones. Bake large macaroons for approximately 12 minutes, small for approximately 9 minutes: they should form a thin, crunchy shell on the top and sides, but remain soft in the centre.

4- Leave to cool before flipping over. Spread chocolate ganache over half of the macaroon shells. Top with the non-iced halves to form sandwiches.


A word from Gilles Marchal
The macaroon is a symbol of culture and refinement in French pâtisserie. Originating from the cities of Nancy and Boulay in northeastern France, macaroons are now world renowned with one famous example being the Italian cakes flavoured with Amaretto (sweet almond liqueur). My own favourites are the recipe my greatuncle Antoine Beck used to make at the Place du Clocher in Saint-Émilion and, of course, La Maison du Chocolat's superb macaroons. They are unique in that each one is filled with ganache. From Paris to New York, London to Tokyo and Cannes to Hong Kong, macaroons have become one of La Maison du Chocolat's biggest successes.
Try sprinkling the unbaked balls of macaroon dough with desiccated coconut or cocoa nibs, and flavouring your chocolate ganache with bergamot zest, fresh herbs, vanilla or your number one spice.