Satori Chocolate Ginger Madeleines

Recipe by Monica Lo, @SousWeed

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.  

My cannabis-infused chocolate ginger madeleines are medicated with Satori’s new Fast Acting Dark Chocolate and topped with candied ginger and flaky salt. These new single-serve chocolate bars have 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 Chocolate Ginger Madeleines  

Makes 20 madeleines

Dosage: ~3.5mg THC per madeleine


  • 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 (115g) all-purpose flour
  • 2 Tbsp cocoa powder  
  • 2 tsp ginger, ground
  • 1/2 tsp baking powder
  • 2 Satori Singles Fast-Acting Dark Chocolate bar (10mg THC each, 17g each), chopped

Cannabis-Infused Ganache


  1. ‍1. Melt 2 tablespoons of butter in a small saucepan. Brush melted butter onto a madeleine pan. Place the 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 cookies 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.