Chocolate-Flavored Caramel Bonbons

• 5 ½ oz. (150 g) bittersweet chocolate, 70 percent cocoa
• 1 cup (

A day ahead, chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Add the salt to the cream and heat in the microwave oven so that it is warm enough to be added to the caramel.

In a large saucepan, caramelize the sugar with the honey to make a nice, light