Heat the honey in a saucepan and allow it to lightly caramelise. Add the butter and let it melt completely until smooth and homogeneous. Allow to cool slightly until lukewarm. 

Combine the eggs and sugar and mix until the sugar is dissolved. 

Add the lukewarm honey and butter mixture to the eggs and mix until smooth. 

Sift together the flour and baking powder, then gently fold or mix into the batter until smooth and lump-free. 

Let the batter rest in the refrigerator for at least 4 hours, preferably overnight. 

Fill greased madeleine molds about full or use silicone molds. 

Bake at 180°C for 8–12 minutes, depending on the size, until golden brown, then leave to cool down. 

Clean the organic oranges three times with cold water. 

Peel the skin and boil for 1 minute in water. 

Repeat this 3 times then cut the peel into thin slices. 

Press the juice of the oranges and filter. 

Combine the juices, add the orange slice, the vanilla and sugar. 

Boil, remove the foam and take off the heat. 

Cover with cling film and leave to rest overnight. 

Cook the jam until 105°c or 65 Brix. 

Put in a sterilized jar, close with a lid, and reverse. 

Keep in a tempered room. 

With a knife, make an incision and fill them with orange marmalade. 

Brush the silicone moulds with tempered Callebaut 811 dark chocolate and immediately insert the madeleine before the chocolate sets. 

Place them in the fridge for 20 minutes and unmould. 

Dust slightly with icing sugar and serve.