Chocolate caramel-coated chestnuts

Place a rack over a bowl and drain the chestnuts.

1. Chop the dark chocolate. Line a baking sheet with baking parchment.

2. Straighten 12 paper clips, leaving a hook at one end. Insert the straight part of the paper clips into the drained chestnuts.

3. Place the sugar, water and honey in a saucepan and cook until the temperature of the mixture, registers 114°C on a cooking thermometer; remove from the heat. Add the chopped chocolate gradually; stir until smooth. Place the baking parchment lined baking sheet on the work surface and position a rack 20 cm above it. Dip the chestnuts into the chocolate caramel and hook them onto the rack for about 15 minutes until cold. When cooling, the caramel will drip forming a tail.