Giant 5 Star Chocolate

1: Prepare the caramel by melting sugar on a low flame till it starts to turn golden.

2: Add butter to it and mix well till it combines with the caramel.

3: Add fresh cream and mix till it becomes a thick sauce. Take it off the flame and keep mixing it till it becomes elastic and separates from the pan/spoon.

4: On a double boiler, melt 600g of milk chocolate till it becomes a smooth mixture and take it off the flame.

5: Add honey to the mixture and keep mixing till the chocolate ceases into a crumbly mixture and divide it into two halves.

6: In a pan/mould, line it with parchment paper and layer one half of the chocolate and smoothen it out.

7: Add the caramel to the layer of chocolate and spread it out from end to end.

8: Add the second half of the chocolate and spread it out and smoothen it evenly.

9: Refrigerate for an hour.

10: Melt another batch of milk/dark chocolate.

11: De-mould the set chocolate block and cut it into even sized bars or squares and dip them in the melted chocolate and drain off the excess chocolate.

12: Transfer it to a tray lined with parchment paper and refrigerate for 5-10 minutes till the outer coating hardens.

13: Serve and enjoy.