Beat together the eggs and sugar until pale and fluffy.

Sift dry ingredients flour, baking powder and salt and gently fold into the egg mixture.

Add the melted butter, vanilla and lemon zest.

Cover the batter with plastic wrap and refrigerate for at least one hour. You can also refrigerate the batter overnight.

Preheat oven to 375 degrees when ready to bake.

Prepare madeleine pan by brushing it with melted butter and lightly dusting with flour.

Place the batter into a piping bag with a wide tip for easier dispensing into the pan.

Pipe the batter into the madeleine cavity about 3/4 full, and place back into the refrigerator for about 10 minutes.

Bake for 9-12 minutes until you see the edges are golden brown.

Remove from oven and allow to cool on a baking rack.

Melt a small amount of chocolate in assorted, desired colors.

Make sure madeleine pan is clean and completely cool before moving to the chocolate step.

Use a small paint brush to carefully paint flowers in each cavity of the madeleine pan. Work quickly because the chocolate will harden fast. If it hardens before you're done painting, just pop it back in the microwave for a few seconds to soften back up.

Allow the painted chocolate to harden completely before moving to next step.

Melt about 1 cup of the base color chocolate, and pour the melted chocolate over painted design. Fill the cavity by half and immediately place a single madeleine right on top of the chocolate.

Press gently, until you see the melted chocolate peeking out from sides of the cakes.

Again, work quickly because the chocolate will harden quickly.

Allow the cakes to sit in the chocolate for about 15 minutes to harden completely.

Gently remove cakes from pan. Work carefully to remove the cakes because the chocolate edges are fragile.

The painted design will be embedded in the chocolate. Serve and enjoy.