Chop chocolate into about 1 cm / 0.4-inch cubes, set aside. Cream unsalted butter until smooth. Then warm it a little in a microwave (600W for 10 seconds) to make it as soft as mayonnaise.

Add cane sugar and mix well until smooth. Add honey and salt, mix well.

Use a hand mixer to beat at low speed for 2 minutes until whitish a little. Add vanilla oil and mix well.

Sift cake flour, whole wheat flour, ground almonds, and baking powder together over the mixture.

Fold it until you don’t see flour left. It will turn yellowish, and many small lumps will form.

Add 2/3 diced chocolate, and fold it roughly.

Use your hands to press the dough to gather it. Repeat ''fold and press'' 5-6 times until it comes together.

Divide it into 9 equal pieces. (per one piece, about 40g / 1.4 oz) Roll each into a ball, and press lightly to make a round shape with a 1 cm / 0.4-inch thick, 6cm / 2.4-inch diameter.

Arrange them on a baking sheet lined with parchment paper. Top the remaining diced chocolate on them and press lightly. Let it sit in a freezer for 15 minutes. Preheat an oven to 170℃ / 338 F.

Bake it at 170℃ / 338 F for 9 minutes, lower the oven to 140℃ / 284 F, bake for 4 minutes. Freshly baked is so soft. Take the baking sheet out, and let it cool for 10-15 minutes on the baking sheet. Then gently peel it off, transfer to a rack and cool completely.

It's a little crispy outside and moist inside. Please store in a closed container at room temperature.