Prepare the Dough:

1. Sift the flour, baking powder, and salt. Set aside.
2. In another bowl, beat the eggs and sugar using a whisk or mixer until fluffy, pale, and thickened (approximately 4-5 minutes).
3. Add the lemon zest, vanilla essence, and milk. Mix well.
4. Gradually add the flour mixture, stirring gently with a spatula until well combined.
5. Gradually pour in the melted butter while stirring constantly until the mixture is smooth and homogeneous.

Chill the Dough:

• Cover the dough with plastic wrap and refrigerate for at least 1 hour (so the madeleines will rise properly when baked).

Roast:

1. Preheat oven to 180°C.
2. Grease a madeleine pan with butter and lightly dust with flour (or use spray).
3. Pour the batter into the pan, filling it about ¾ full.
4. Bake for 10–12 minutes, or until the center is puffed and the surface is golden.
5. Remove from the oven and let cool on a wire rack.

Chocolate Dipping:

1. Melt Chockely Premium compound by steaming or microwaving.
2. Dip one half of the madeleine (half the side or the tip) into the melted chocolate.
3. Place on baking paper/parchment paper until the chocolate hardens.