Identify a suitable pan/container of any material, to use as a mould for the chocolate. I used a 9 x 5 inch loaf pan, which translates to any pan with a maximum surface area of 45 sq inches and a minimum height of an inch, any larger and the resultant chocolate will be too thin to be any fun

Layer the pan with parchment paper

Take Sugar, Salt, Honey, milk and butter in a pan and heat it over a med-low flame and cook it till the mix caramelizes to required level.

Take off the flame and add the heavy cream and mix till combined

Put back on flame and cook till the caramel thickens to required level. Keep stirring all the while with a rubber spatula.

Pour the caramel into the pan, spread and smooth the surface with the spatula.

Freeze the pan for an hour, or till the caramel solidifies

Chop the chocolate into small chunks and put in a heat proof bowl

Heat the cream over a low flame, till you see bubbles forming on the very edges of the cream.

Pour the cream on to the chopped chocolate and let it rest for a minute

Using a spatula gently mix the chocolate, which the hot cream will have melted by now. Mix till all the cream is fully incorporated into the chocolate and no white streaks are visible. The ganache should be completely smooth with no lumps

Pour the ganache onto the caramel layer and smooth over with the spatula.

Freeze the pan again till the chocolate ganache solidifies and becomes hard to the touch

Remove the pan from the freezer, gently lift the chocolate, holding the parchment paper edges, invert onto a clean cutting board and peel off the parchment paper.

At this stage you can choose to sprinkle some sea salt flakes on to the caramel surface to make it additionally salty(optional)

This chocolate bar can now be cut up into ½ inch squares using a hot, thin serrated edge knife (the knife can be heated up by either dipping in hot water or over a direct flame) OR cut using a plain unflavored dental floss