Gourmet Madeleines

Mix the eggs, yolks, sugar, honey, vanilla pods and salt and then heat to a temperature of 40°C. Sieve together and add the flour, the cocoa and baking powder. Melt at a temperature of 60°C and drizzle in the clarified butter and the chocolate. Once the butter and chocolate has been absorbed, leave it in the machine and mix from time to time over the course of an hour. Place in the fridge overnight. The following morning, mix and fill the moulds three quarters of the way up and bake at a temperature of 170°C closed valve for 12 minutes.

Mix the pectin, the agar agar and the dextrose. Pour over the blueberry puree, the sugar and lemon. Cook, then cover and place in the fridge.

Temper the cubes and the cocoa butter separately. Mix and add the nibs.