Preheat the oven to 400F o 200C. Use softened butter to grease all the nooks and crannies of a madeleine pan.

In a large bowl, combine the sugar and eggs with a whisk.

In a separate bowl, whisk the flour, baking powder and chai spice blend together to combine.

Add this to the eggs, and use a spatula to fold everything together till well combined.

In the pot that you melted the butter, add the chestnut cream, bourbon and vanilla. Stir till well combined.

Fold this chestnut cream mixture into the batter in the bowl. Finally stir in the cocoa nibs.

Using a generous teaspoon, fill the madeleine pan to about 3/4 full. You can also use a mini muffin tin.

Bake for 5 minutes. Then turn the heat down to 350F (180C) and bake for another 8-10 minutes, depending on the size of your pan. The madeleines should be completely set and a lovely golden brown.

Place the pans on a cooling rack. As soon as they have cooled a minute, take a small offset spatula or sharp knife to loosen the madeleines, especially along the grooves. They should flip out easily. Let them cool completely. Store in a sealed container, for up to a week.