Preheat the oven to 374F

Generously grease and liberally flour a madeleine cookie tin

In a small bowl, combine the flour, baking Powder and salt

Whisk together and set aside

In a medium bowl, Beat the sugar and eggs on medium/high speed until the volume triples in size

This may take several minutes and you should have a beautiful thick 'ribbon' of batter when you lift the beaters out of the bowl

Stir in the orange juice and orange zest

Beginning with the flour mixture, alternate adding to the egg/sugar batter with the melted butter

Mix only until just combined

Refrigerate for about 45 minutes to an hour

Drop by rounded teaspoon fulls into center of the madeleine molds

Leave the batter mounded, don't spread it out

I found that I had to add more than a teaspoon, so adjust accordingly for the size of your mold

Don't worry if the dough does not fill out the entire mold

The cookies will take on the pretty pattern regardless of how big they become

Bake for 10 -12 minutes or until the edges just start to turn gold and the center of the cookies spring back when lightly touched

Remove from oven and immediately tap the tin on the counter to loosen the cookies

Carefully remove the cookies and allow them to cool completely

Prepare the chocolate: Melt the chocolate in a saucepan and pour into a deep dish or cup with a wide mouth

Dip half or 1/4 of each cookie into the chocolate and place on a piece of parchment paper until the chocolate is set