Boil the whipping cream together with the honey till 122°C.

Toast the almonds together with the pistachio kernels and the candied fruit in the oven at 150°C.

Add the warm nuts and candied fruit to the boiled honey cream and stir until completely blended.

Line a 60x40 cm tray firstly with a parchment paper and then with a thin layer of Arabesque Dark 70% chocolate.

Add the filling you have already made.

Once it is set into a solid form, remove it from the tray and cut into 3x7 cm pieces.

Finally, dip the candy bars into tempered Arabesque Dark 70% chocolate.