Free shipping on orders over $100 in the U.S. and over $250 internationally

Sheet pan of dark chocolate macarons made with To'ak chocolate

To'ak Dark Chocolate Macaron Recipe With Only Bakery Pastreez

, by Stephanie Garr , 3 min reading time

The modern macaron may just be the most perfect bite-size treat—and it takes a delicate hand to make it so. If you're looking to order authentic macarons crafted by real French chefs, Pastreez delivers. The popular online bakery makes the "most authentic macarons in the U.S," according to Le Cordon Bleu Paris.

We’ve partnered with Pastreez co-founders Anthony and Yami Rosemond to see how they could incorporate To'ak chocolate into their best-selling version of the famous French "cookie."

The California-via-France duo found that To'ak's Rain Harvest 2019 75% chocolate had just the right flavor, intensity, and texture to give the traditional chocolate macaron a richer, more nuanced flavor profile. Sprinkling in some morsels of Galápagos Orange & Salt from the To'ak Alchemy collection elevates the experience even further.

pastry chef adding To'ak chocolate to macaron

Here, Pastreez share their pièce de résistance, a decadent chocolate macaron recipe that's totally doable in your kitchen.

Pastreez x To'ak Chocolate Macaron Recipe

For the Shells

Steps:

  1. Mix the dry ingredients and sift together.
  2. Add the egg whites and combine to form a smooth paste (the macaron base).
  3. Pro Tip: Draw the number 8 in your batter. If you can see it, it has the right texture.

For the Italian Meringue

  • 110g egg whites
  • 80g water
  • 300g sugar (Required for the syrup. If sugar is intentionally excluded for a darker, more bitter meringue, substitute with honey or adjust the recipe flow.)

Steps:

  1. Boil water and sugar to 244°F (118°C) to make the syrup.
  2. Whip egg whites until you can make soft peaks, then slowly pour in the syrup while mixing at high speed.
  3. Whip to stiff peaks and cool slightly.
  4. Fold the meringue into the almond paste mixture in 3 parts. Be careful not to overmix.
  5. Pipe the mixture into shells.
  6. Let rest for 30–45 minutes.
  7. Bake at 300°F (150°C) for 13–15 minutes.

For the Dark Ganache Filling

Steps:

  1. Heat the cream until just boiling.
  2. Pour over chopped 75% chocolate. Let sit for 1 minute, then stir until smooth.
  3. Fold in the crushed Galápagos Orange & Salt chunks for texture and a pop of flavor.
  4. Chill to thicken before piping.

Assembly

  1. Pair similar-size shells, pipe the ganache, and sandwich gently.
  2. Let mature overnight in the fridge for best texture.
  3. Serve at room temperature. Voilà!

This recipe makes 30-35 macarons.

Tags

Chocolate 101 Tasting + Pairing

Blog posts