Cut the butter into cubes and leave at room temperature to soften.

Break the chocolate into 2 cm cubes.

Finely chop the candied orange peel.

Grease the madeleine tin and freeze for 1 hour.

Line a baking tray with parchment paper.

Lift the Chef Patissier XL head and fit the heat shield.

Fit the Creaming Beater to the machine.

Attach the EasyWarm bowl to the machine.

Add Ingredients 1 (butter) into the EasyWarm bowl, fit the splash guard.

Heat on heat setting 9, for 5 minutes until melted.

Remove the EasyWarm bowl from the machine and set aside.

Attach the Mixer bowl to the machine, fit the Whisk Tool.

Add the first 6 items of Ingredients 2 (sugar, egg, honey, vanilla, orange juice, orange zest) to the bowl.

Mix on speed Max for 2 minutes.

Remove the Whisk Tool and fit the Creaming Beater.

Add the remaining Ingredients 2 (flour, baking powder, salt) to the bowl.

Mix on speed 1 for 20 seconds.

Scrape down the bowl.

Mix on speed 1 for about 20 seconds until combined.

Transfer content of the EasyWarm bowl to the Mixer bowl.

Start the speed on Min and gradually increase speed.

Mix on speed 1 for 20 seconds until combined.

Transfer mixture into a piping bag.

Leave to rest for 30 minutes.

Preheat an oven to 190°C.

Pipe mixture into the madeleine tin.

Lightly tap the madeleine tin on a worksurface to release any bubbles.

Bake for 8 minutes at 190°C.

Allow to cool in the tin for 2 minutes.

Turn out onto a cooling rack.

Let cool.

Retrieve, clean the EasyWarm bowl and fit the Creaming Beater.

Add the first item of Ingredients 3 (chocolate) into the EasyWarm bowl, fit the splash guard.

Select the 'Chocolate Melting' preset and press start.

Transfer melted chocolate into a clean small bowl and allow to cool slightly.

Dip each madeleine halfway into the melted chocolate.

Place the madeleines onto a lined baking tray.

Sprinkle madeleines with the remaining item of Ingredients 3 (candied orange).

Allow to cool.

Serve.