Madeleines with Chocolate Filling
Beat butter and sugar until fluffy, stir in the eggs one by one. Mix the flour with the baking powder and the salt, add rose water and stir into the egg mixture. Cover and place for about 1 hour in the refrigerator. Halve the dough (ideally by weighing) and mix with the cocoa. Preheat the oven to 180°C (approximately 350°F) convection.
Grease the Madeleine molds (about 5 cm (approximately 2 inches) egg shaped), sprinkle with flour and fill each molds 2/3 full with batter. Place on a wire rack and bake in preheated oven about 25 light and 25 dark Madeleines for about 15 minutes.
Remove to cool slightly, then unmold and allow to cool on a wire rack.
Melt the chocolate over a hot water bath and stir in 1 tablespoon butter. Brush alternately one light and one dark Madeleine with the chocolate and press halves together. Then allow to cool.