Step 1

In medium bowl, whisk together flour, baking powder and salt. In small saucepan, melt butter, then add lavender and let steep 5 minutes; strain and set aside.

Step 2

In bowl, whisk together eggs and sugar until pale and slightly thickened, 2 to 3 minutes.

Step 3

Gently fold in flour mixture, then fold in melted butter until fully incorporated. Stir in milk (the batter should be smooth and shiny). Press piece of plastic wrap against surface of batter, then refrigerate until chilled, at least 1 hour and up to 2 days.

Step 4

Place rimmed baking sheet in oven and heat oven to 400°F. Brush madeleine pan with melted butter, then dust with flour and tap out excess.

Step 5

Evenly divide batter among molds. Place madeleine pan on preheated baking sheet and bake until golden and rounded tops spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. Let cool on wire rack.

Step 6

Melt chocolate per package directions. Dip half of each madeleine in chocolate, then sprinkle with lavender and let set.