Prepare the batter

• Whisk the eggs with the sugar and honey until pale and slightly thickened.
• Sift in the flour and baking powder, then fold in gently with the lemon zest.
• Stir in the melted butter until the batter is smooth.

Chill the batter

• Cover the batter and refrigerate to firm it up for a good hump.

Preheat and grease the pan

• Preheat the oven to 200 °C.
• Brush the madeleine molds generously with butter.

Bake the madeleines

• Fill each mold about three-quarters full with the batter.
• Bake until puffed and golden at the edges.

Melt the chocolate

• Melt the dark chocolate in a saucepan over low heat, then let it cool slightly.

Decorate with chocolate roses

• Dip a toothpick in the melted chocolate and draw small rose shapes on the cooled madeleines.
• Let the chocolate set before serving.