Start by oiling a heatproof rectangular pan. Line with parchment, oil the paper, then set to the side.

Melt the dark chocolate in a large heatproof bowl. Set aside.

Combine cream and honey in a small pot and bring to a boil. As soon as it boils, take off the heat and set to the side.

In a large pot make a dry caramel. Gradually add the sugar, melting as you go. This is easier than melting all the sugar at once.

Cook until it’s around 165-170°C (329-338°F). Once it comes up to temperature, turn the heat off.

Gradually pour the hot cream into the caramel a little at a time, stirring continuously. Do NOT add it all at once. The caramel bubbles up a LOT with each addition of cream and you do not want this to overflow.

Cook the caramel until it reaches 110°C (230°F).

Stir in the butter and continue cooking to 125°C (257°F).

Pour a couple of tablespoons of caramel into the melted dark chocolate. Whisk together.

Add another couple of tablespoons of caramel to the chocolate and whisk again. The chocolate will split, this is normal and expected.

Repeat this process until the chocolate and caramel have emulsified, meaning they've come together into a smooth mixture.

Once emulsified, you can pour the remaining caramel into the chocolate. Stir until there are no streaks left.

Immediately pour the mixture into the pan, spreading it evenly.

Allow the caramel to crystallize and set at room temperature for about 24 hours.

Once set, cut into pieces. Wrap in parchment if desired.