These are basically 'crunchie bars' - chocolates with a honeycombed centre.
Gelatin Solution:
10 g Gelatin, granulated
40 g Water
Mix the gelatin solution, using cold water, and set aside 5g.
Candy:
685 g Sugar
370 g Glucose Syrup
200 g Water
20 g Honey
5 g Gelatin solution (from above, unmelted)
20 g Baking Soda, sifted
Chocolate:
1 kg Milk Chocolate, tempered
1) Oil and flour a 4" deep half hotel pan (or similar 12" x 12" x 4" pan). It's important to use something that has deep walls because the candy will expand tremendously, then shrink back down.
2) Combine the sugar, glucose syrup, and water in a large saucepan. (A large saucepan will allow for the expansion that occurs when the baking soda is added.) Cook to 140C. Add the honey and cook to 150C.
3) Remove from the heat, and allow to cool undisturbed for 5 minutes. Add the hydrated gelatin. Stir well to incorporate fully.
4) Vigorously stir in the baking soda, making sure it is well incorporated.
5) As the mixture rises, pour it into the prepared hotel pan (or dish).
6) Let the candy cool, undisturbed, for at least 2 hours. If storing longer, protect from humidity.
7) Break or saw into desired pieces. Dip in tempered milk chocolate.