1. Making the batter:
Beat the eggs with the sugar until the mix becomes pale and fluffy. Add the flour mixed with the baking powder.
Add the melted butter and orange juice. Finally, add the milk chocolate chips.
Refrigerate the mix for 30 minutes minimum. The mix must be cold when put into a very hot oven to create a thermal shock — this is what creates the madeleine’s classic rounded shape.
Grease the madeleine mould(s) with butter and spoon a blob of batter into each hole — around 2/3 full.
Preheat the oven to 220°. Bake for 3 minutes and then lower the temperature to 180° and bake for a further 3 minutes (approx.).
Turn out the madeleines and leave to cool on a baking rack.