Chocolate-coated madeleines with crushed almonds

In a mixing bowl, whisk together the eggs, sugar, and honey. Add the flour and baking powder, and whisk again. Add the plum kernel oil and whole milk, then mix once more. Refrigerate for at least 20 minutes.
Roast the almonds for 12 minutes at 200°C and crush them once out of the oven.
Melt the chocolate in a bain-marie until it reaches 50–55°C. Remove from the heat and let it cool down to 28°C. Place it back over the bain-marie to keep it at 31–32°C.
Let the madeleines cool before unmolding. Once unmolded, dip the bottom of each madeleine into the tempered chocolate. Place them back into the mold, chocolate side up, and sprinkle with the roasted almonds. Refrigerate again for 20 minutes before devouring.

Enjoy!