Chocolate Madeleines

1 cup Cake flour, sifted
1/4 cup Unsweetened cocoa powder, sifted
1 tbsp Baking powder
1/4 tsp Salt
1/4 tsp Eggs
1 cup White sugar
1/4 cup Magnolia Purefresh Natural Cow's Milk
1 tsp Vanilla extract
1 cup Magnolia Gold Butter, melted and cooked
1 cup White chocolate

1. In a bowl, sift together flour, cocoa powder, baking powder and salt, set aside.
2. In a separate bowl, whisk together eggs, sugar, milk and vanilla just until combined.
3. Slowly add in the dry ingredients and whisk until there are no more visible lumps in the batter.
4. Slowly incorporate melted butter into the batter, while continuously mixing (like forming an emulsion).
5. Cover the batter with plastic wrap and let it rest overnight on a chiller.
6. Preheat oven to 160C or 320F.
7. Grease Madeleine molds with butter or shortening.
8. Pour a spoonful of batter into each shell, tap once, and bake in the oven for 10-15 minutes or until it springs to the touch.
9. Remove right away from the molds, and let the cookies cool in a rack.
10. On a double boiler, melt white chocolate then dip each of the madeleines vertically and let it set again on a wire rack.