In a heavy bottom saucepan, add the butter cubes and let it brown. Once the butter melts and the milk solids turn a little brown take it off the flame and your Brown Butter is ready. Allow the Brown butter to cool down to room temperature.

Sieve together Flour, Baking Powder and Unsweetened Cocoa Powder, set aside

In a large mixing bowl, whisk together the eggs, sugar and zest of 1 orange.

Once the sugar has almost been incorporated with eggs and the mixture is fluffy, fold in the dry ingredients in parts and mix well

In another mixing bowl, mix together a small part of the batter into the Browned butter such that everything becomes a homogenous mixture.

Now the brown butter mixture into the main batter and mix lightly untill everything is mixed properly.

Cover the batter with a cling wrap and let it rest in the refridgerator for 6-8 hours or overnight.

Grease the Madeleine Moulds with butter and dust them with cocoa powder

After the resting period, Transfer the batter into a piping bag and fill the prepared moulds with it.

In a pre-heated oven, bake the Orange Chocolate Madeleines at 170°-175°C for 10-12 minutes until the skewer comes out clean.

Serve them with hot cup of coffee or tea and enjoy.