• Melt the butter in a saucepan. Keep cooking until the butter reaches 70°C. Let it cool down.
• In a bowl, mix the sugar and the fruit zests. Add the honey and the eggs at room temperature mix with a whisk.
• Put the flour and the baking powder in a bowl. Stir and gradually add the sugar/honey/egg mixture.
• Gradually pour the melted butter.
• Put the dough in a pastry bag and set it aside in the refrigerator for 24h.
• The next day, preheat the oven to 180°C.
• Grease the madeleine moulds. Fill them up to 3/4 with the dough.
• Keep them in the oven until the madeleines have puffed up and gotten a nice golden brown colour. The original recipe recommends 8 to 10 minutes cooking time. In my case, the cooking time is 20 minutes (since my moulds are quite big).
• Let them cool.

For glazing

• Carefully melt the chocolate down (for a better result, you can use the tempering technique).
• Dip the madeleines halfway into the melted chocolate. Sprinkle with almond pieces, grated coconut or other top-finishing as you desire.
• Place them over a grill and let the chocolate stiffen.