225 grams of unsalted butter, a few spoons of tilia honey, 9 eggs, 4 bitter chocolate squares, and a bit of vanilla. I beat together the butter, honey and vanilla extract with a whisk. I then incrementally added the egg's yolks, 3 at a time, beating them into the mixture, simultaneously saving the whites in a seperate bowl.

By the time the yolks were fully beaten in, the chocolate, which had been placed on my stove's warm & serve zone on the lowest possible setting, was melted. I incrementally added the butter mixture to the chocolate, thoroughly whisking.

I beat the egg whites util they were fluffy, and icrementally incorporated them into the chocolate mixture, using a spatula.When almost all the whites were added I took the egg white bowl and beat the rest to firm peaks, making sure there was no liquid left. When the whites were fully incorporated, I placed the final mixture in a storage container, and refrigerated it.