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Melt the butter and let it cool.
Whisk the egg and sugar for 3–4 minutes until pale, thick, and nearly doubled in volume.
Mix in the milk and vanilla.
Sift in the flour, baking powder, and salt. Fold until smooth.
Stir in the cooled melted butter until fully combined.
Cover the batter (plastic wrap touching the surface) and chill for at least 3 hours, preferably overnight.
Generously butter a metal madeleine pan.
Fill each mold no more than halfway.
Chill the filled pan while preheating the oven.
Bake at 200°C (390°F) for 4 minutes, then reduce to 180°C (350°F) and bake for 10 more minutes, until lightly golden with the classic bump.
Cool in the pan on a wire rack before removing.
Clean and polish your madeleine pan pour 2 tsps of melted chocolate and place a madeleine and allow the chocolate to set