Melt the butter in a small pot and set aside to cool down slightly.

In the bowl of your standing mixer, beat the eggs and sugar until light and fluffy.

Add the salt, honey, melted butter and vanilla extract and combine.

Once this is all combined, add the flour and the baking powder to beat quickly, for a minute or just enough for the flour to be fully incorporated but not overmix the batter.

In a separate bowl, mix the warm milk and colouring gel, then add to the batter gradually. Fold it in by hand using a spatula.

Place it in the fridge for at least 2 hours before baking, or even overnight.

Once you are ready to bake, grease your madeleine pan and fill it with batter leaving a bit of a gap on top.

Heat up the oven to 180°C and bake the madeleines for 10 minutes, or until the madeleines are cooked through but not darkened too much.

Let them cool down fully in the mould, then transfer them to a cooling rack to decorate.

Melt the chocolate, then you can either drizzle it on top of your madeleines or, if you want to cover them on their back, just fill the mould with some melted chocolate, spread it across it and place the madeleine in it. Let it cool completely and be careful when unmoulding it!