To prepare the madeleine batter

1. Mix the eggs with the sugar and honey using the whisk attachment of your stand mixer.
2. Whisk until the mixture becomes thick and fluffy (at least 5 minutes).
3. Add the flour, corn starch, and baking powder – little by little.
4. Heat the butter until it melts.
5. Add the butter into the mix, while mixing slowly.
6. Cover and refrigerate overnight.

To bake

1. Preheat oven to 470°F (240°C).
2. Butter the madeleine molds.
3. Add a small tablespoon of batter into each madeleine mold.
4. Bake for 4 minutes.
5. Reduce the heat to 350°F (180°C) and bake for 6 more minutes.
6. Remove from the oven and leave to cool.

Dipping chocolate

1. Meanwhile, prepare the dipping chocolate.
2. Heat the chocolate, use a double-boiler (also known as a “bain marie”) until it reaches 105°F (41°C).
3. Remove from the heat. It will continue to increase slowly, until is reaches 115°F (46°C).
4. If the chocolate’s temperature goes above 117°F (47°C°), mix very slowly using a spatula to cool the chocolate down. Don’t let the temperature of the chocolate go above 118°F (48°C)!
5. Leave to cool until it reaches 81°F (27°C).
6. Then reheat the chocolate to 88°F (31°C). Don’t let the chocolate surpass 90°F (32°C).
7. Add the salt and pepper and mix slowly with a spatula.
8. Pour it into a bowl.
9. Dip each madeleine half way into the melted chocolate and leave to cool and harden.