Honey and milk chcocolate bars

Since I got Eric Lanlard’s book – “Chocolat”, and “accidentally” bought some Valrhona chocolate, I seem to find a lot of reasons to spend as much time as possible in the kitchen! 🙂 Below you have a delicious recipe with lots of chococolate!
Grease an 18 cm square baking tin and line with baking paper.
Put the milk chocolate, butter, honey and condensed milk into a small saucepan and heat gently until melted and smooth, then stir in the crispy rice cereal and coconut.
Spoon the mixture into the prepared tin and level the top with the back of a spoon. Leave to set in the refrigerator for at least 30 minutes.
Melt the white chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Leave to cool for a few minutes, then spread it over the top of the rice cake. Return it to the refrigerator to set.
Melt the dark chocolate as above, then spoon the chocolate into a small piping bag with a small hole snipped at the tip. Drizzle a pattern over the white chocolate and leave it to set at room temperature.
Remove from the tin on to a chopping board and cut into rectangular bars using a large, sharp knife. Can be stored for up to two weeks in an airtight container or wrap in cellophane bags.
Enjoy it!