Toffee chocolate

200 g cream 35%

125 g dark chocolate

1 glass sugar

3 Art. l. flower honey

1 pinch of salt

In a water bath to melt the chocolate.

In a saucepan pour the cream, add sugar and honey, bring to a boil, then pour in melted dark chocolate, stir to a homogeneous mass was over medium heat bring to a boil, add salt and boil down for about 10 minutes.

A layer of 9-10 mm pour mass parchment, film cover, leave at room temperature until solidification of the chocolate toffee cut the desired shape.