1 Preheat the oven to 350°F.
2 In a food processor, pulse the sesame seeds with the honey until a smooth paste forms, about 3 minutes; set aside.
3 In a large bowl, whisk together the eggs, butter and vanilla.
4 In a separate bowl, whisk together the flour, sugar, ground almonds and salt; whisk the flour mixture into the egg mixture just until combined.
5 Place 2 tablespoons of the batter in a small bowl; add 3 tablespoons of the sesame paste and stir until smooth.
6 Stir the mixture back into the batter.
7 Spoon 1 heaping tablespoon of the batter into each greased madeleine mould.
8 Bake until the edges of the madeleines are golden, about 12 minutes. Using the tip of a knife, gently loosen the madeleines from the pan and invert onto wire racks to cool completely.
9 Dip each madeleine halfway into the melted chocolate and sprinkle with a few sesame seeds.
10 Refrigerate until the chocolate is set, about 10 minutes; serve.
Makes: About 18 madeleines