Melt Earth Balance in a small bowl or pan over low heat until just melted (you don't need it to bubble, just be soft).
Beat the eggs, sugar and orange zest in a large bowl with an electric mixer (or Kitchen aid) for about 3 mins until thick and pale. Add the orange juice and mix to combine.
Mix the flours and baking powder together, then sift over the batter mixture and gently fold in with a spatula until just combined. Finally, gently fold in the melted Earth Balance butter.
Cover the batter with plastic wrap and refrigerate for up to 1 day (I did a quick 30 minute chill, though I suspect a longer chill time would make these even fluffier).
When ready to bake the madeleines, grease a madeleine tray with extra Earth Balance and dust with flour. Tap out any excess flour, then place the tin in the freezer for 10-15 minutes. Heat oven to 400F.
After the pan has chilled in the freezer, add about 1 Tablespoon of dough to each crevice, making sure not to overfill. Bake for 10-12 minutes, or until the madeleines are golden in color. Let cool in the pan 1 minute, then carefully flip them out onto a wire rack to cool.
Melt the chocolate in a small bowl in the microwave in 30 second bursts, stirring between each session. You don't want to the chocolate to burn, so keep an eye that it doesn't get too hot. You could also gently warm the chocolate in a double boiler pan. Dip the madeleine into the melted chocolate - I did at an angle, but you could do once side, or just the top or bottom. Or make it even lighter and just drizzle the chocolate on top. Enjoy!!
