Chocolate Macaron - Original Beans

Chocolate Macaron

Chocolate Macaron

  • persons
  • min.

Thanks for this amazing recipe to Laura Bremer from Patisserie Heavens Taste!


  • 110 g Icing sugar

  • 110 g Almond flour

  • 45 g egg white + 45 g extra

  • 15 g Cacao powder

  • 125 g Sugar+ 15 g extra

  • 50 g Original Beans Cacao nibs

  • 75 ml Milk

  • 30 g egg yolks

  • 170 g Femmes de Virunga Buttons

  • 275 g Cream

  • 250 g Rasberries


  1. Mix icing sugar, almond flour, 45 g egg white and cacao powder. Beat the remaining 45 g egg white.

  2. Heat sugar and water to 118°C and stir in the egg white. Add this to the almond mass in 3 steps while stirring continuously. Put the macaron dough on a silicon mat, form as a heart.

  3. Sprinkle cacao nibs on the macarons und let them get solid. Bake at 50°C for 5 Minutes. Then reduce to 140°C and bake for another 12 minutes. Leave to cool.

  4. Bring the milk to a boil. Mix egg yolks and the remaining 15 g sugar to prepare a custard. Pour over the couverture and stir.

  5. Beat the cream and mix under the ganache. Fill the mousse into silicon molds and freeze. Melt couverture and coat the macarons with it. Get the frozen mousse out of the mold and put on the macaron.

  6. Decorate with rasberries.

Femmes de Virunga Chef’s chocolate buttons

Strong Dark Milk Chocolate

Perfect for cooking & baking! Essence of roasted nuts and cappuccino inspire and empower as the Rare & Original Femmes de Virunga takes hold of you. The strong taste honours the strong women farmers lifting up lives in Virunga.


200 g
Cacao percentage
Bean Origin
Virunga National Park, Eastern Congo (D.R.)
Price (100g)


Direct-trade cacao beans*, cacao butter*, raw cane sugar*, milk* (*certified organic)

Average Nutritional Values

Femmes de Virunga 55%
Per 100g

Energy: 2454kJ/586kcal
Fat:	43g
of which saturated fat:26g
Carbohydrate: 45g
of which sugars: 35g
Dietary Fibre: 6g
Protein: 8g
Sodium: 60mg
Cholesterol: 14mg


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