Easy coating of chocolate madeleines with glitter

#madeleinerecipe
This time, I made a sparkling chocolate madeleine💕 It's really delicious to eat as it is, but I coated it with chocolate for Valentine's Day.
The mold I used is a mold coated with silicone~ I haven't used a silicone madeleine mold yet, but I think the madeleine will come off more easily
If the madeleine in the freezer does not fall all the way down, tap the floor lightly and it will fall off well~If!!
Chocolate coated madeleine
1. Apply room temperature butter to the madeleine and put it in the refrigerator.
2. Melt room temperature fermented butter and dark chocolate in water bath.
3. Add salt and brown sugar to sifted flour, cocoa powder, and baking powder and mix with a whipper.
4. Beat the eggs, add vanilla extract and honey and mix
5. Pour in the egg and mix thoroughly from the center
6. Divide and mix melted fermented butter and chocolate (40 degrees) three times (about 20-30 times each time)
7. Wrap and refrigerate for 1 hour.
8. Put in a piping bag and squeeze
9. Bake in an oven at 200 degrees for 4 minutes, then bake at 170 degrees for 5 minutes (small size madeleines are baked at 200 degrees for 3 minutes and then at 170 degrees for 4 minutes)
10. Cool the madeleine and clean the frame.
11. Melt the dark coated chocolate in double boiler water and put it in a piping bag and squeeze it into a madeleine frame (Evenly cover the top and bottom and squeeze the right amount without too much. The coated chocolate can harden quickly, so only 3-4 pieces at a time. Squeeze and top with Madeleine)
12. Gently move the madeleine up and down to place it on the mold
13. Put it in the freezer for about 10-20 minutes
14. Melt strawberry-coated chocolate + white chocolate in double-boiled water and squeeze into a madeleine frame (evenly cover the top and bottom and squeeze an appropriate amount. The coated chocolate can harden quickly, so squeeze only 3-4 pieces at a time and place the madeleine on top. give)
15. Gently move the madeleine up and down to place it on the mold
16. Put in the freezer for 10-20 minutes
17. Carefully remove it from the frame (if it doesn't fall, put it in the freezer a little longer and take it off)
Chocolate Coated Madeleines
120g fermented butter
40g dark chocolate
105g soft flour
12g cocoa powder
5g baking powder
2g salt
95g brown sugar
150 g eggs
2g vanilla extract
15 g honey
Appropriate amount of coated dark chocolate
Coated Strawberry Chocolate + White Chocolate Appropriate amount
Room temperature butter (for spreading on molds) appropriate amount