Welcome to the Dark Side

“A perfect canelé needs to be uniformly dark, almost but not quite burnt. Pierre Hermé notes, “When it’s black, it’s cooked. I sometimes see bakers cook them only to golden, and that’s no good. A canelé has to be black.” “

Source: http://www.ironwhisk.com/2017/08/caneles-canneles-de-bordeaux/

How do you like your canelé?