Mix the eggs with the sugar until the mixture turns pale yellow.
Add the flour, melted butter and baking powder.
Mix and let stand for 2 hours in the refrigerator.
Preheat the oven to 220 ° C.
Butter the madeleine pans generously. Sprinkle a little flour on the mussels and turn them over to remove the excess flour.
Fill the molds and bake for 8 minutes.
Take out the madeleines, let them cool.
Unmold the madeleines.
Clean the silicone molds well and set aside.
Melt the chocolate in a bain-marie and apply it using a brush in an imprint of the mold then on the back of a cooled madeleine and place it in the mold.
Repeat the operation until there are no more madeleines. Then place in the refrigerator until the chocolate solidifies, about an hour.
Exit wait a little bit and unmold carefully.
Store in an iron box.