the butter. Isn't there something glorious about melted butter? Break the eggs into the melted butter one by one, whisking diligently to prevent their cooking and making clumps. (I love this color. I'm pretty sure I want to paint rooms in my house this color, we can call it... eggs in butter!) Combine your dry ingredients: the sugar, flour, cocoa powder, baking powder and salt. Mix them into the eggs and butter until the batter is uniform. Add the toasted walnut pieces to the bowl, mixing to distribute the nuts evenly. Spoon into well greased madeleine pan, so that each shell shape is just about 3/4 full. Bake until a toothpick inserted into a madeleine comes out clean (~15 minutes). Tip the madeleines from the pan and allow to cool on a cutting board or cooling rack. These madeleines came out so decadently chocolatey, and the walnuts add some textural interest as well as lovely nutty flavor. I'm sure the ladies (the ones I made rhubarb schnapps with) who will be coming over in a few hours will enjoy them as well! [...] knocking around in my head for a while. I am a little bit gaga for madeleines, as you may or may not have guessed, so I have been working on making this intangible idea into a palpable, edible [...] Copyright and Permission Unauthorized use of text and photography is not permitted and violates copyright. If you are looking to use my writing or photos, ask first (contact