Unsalted butter and tilia honey. The butter was at room temperature, but still a little hard. 8 large double yolk eggs.

1 unsweet and 2 semi-sweet squares of Baker's Chocolate, melted on the plate warmer on the lowest setting.

The butter was a little hard, so I used the whisk to break it into small pieces. I waited a few minutes for the butter to soften, and beat the mixture.

Using an intermediary bowl, I separated the yolks from the eggs. The double yolks made things difficult, quite a bit of egg white got into the butter and honey mixture.

I then beat the yolks into the butter mixture until it looked homogeneous.

Gradually added the butter mixture to the melted chocolate. I started out by thoroughly mixing, then beating as more of the mixture got added.

I whipped the egg whites into solid peaks, then encorporated them into the buttery chocolate mixture. I place the resulting mixture in a storage container, and placed it in the fridge.