½ bar (100g, 3.5 oz.) dark baking chocolate for coating
In a large mixing bowl, add the wheat and arrowroot flour, almond meal, baking powder, salt and sugar. Mix and add the almond milk, both oils and 1 grated orange zest. Place in the refrigerator for about two hours.
Grease the madeleine molds and, using a pastry bag, fill the tins with dough.
Place in hot oven (200°C or 390°F) and bake for 15 minutes. The little cakes will mount and brown.
Melt the dark chocolate in a bain-marie.
Remove the cakes from the oven and let cool before brushing them with chocolate. Place in the refrigerator. When the chocolate is fully solidified around the cakes, it’s ready!