Brush madeleine molds with 1 tablespoon melted butter. Place pan in refrigerator for butter to harden. This will prevent the madeleines from sticking to the pan during the baking process.

Preheat oven to 350 degrees Fahrenheit.

Sift flour, baking powder and salt together into a small bowl, then stir in orange zest. Set aside.

Heat ¼ cup butter, brown sugar and honey in a small saucepan over medium heat, stirring until sugar dissolves. Remove pan from heat.

In the bowl of a stand mixer, beat together sugar and egg on high for about 3 minutes. Add Greek yogurt and beat to combine, then add flour mixture. Once again, beat to combine and then finally add warm butter mixture and orange oil (if using.)

Once batter has formed, scoop into a piping bag (no piping tip needed.) Simply squeeze the batter into the madeleine molds, being careful not to overfill.

Bake at 350 degrees for 10 minutes, or until very lightly golden and a toothpick inserted in the center of one comes out clean. Remove from oven and turn out of pan onto a cooling rack immediately. Let cool for about 20 minutes.

While madeleines are cooling, place chopped dark chocolate into a double boiler over medium heat. If you don’t have a double boiler, simply place the chocolate in a small mixing bowl over a small saucepan filled about 1/3 of the way full with water. As the water heats up, keep stirring the chocolate until it forms a smooth glaze.

Transfer to a piping bag (again, no piping tip needed) and drizzle over madeleines in desired pattern. Although you could technically eat these right away, you may want to place them in the refrigerator for a half hour or so for the chocolate to re-harden, and then bring them back to room temperature before serving.