Take a standard loaf tin and grease it with oil and line it with baking parchment, put it to one side on a trivet or towel, so that the heat doesn't ruin your worktop.

Weigh out all of your ingredients ready, have the honey, sugar and passion fruit powder in a bowl.

Place the chocolate and cream in a saucepan and heat it gently until the chocolate has melted and combined with the cream.

Add the sugar, honey and passion fruit powder to the chocolate cream mixture and stir it gently until it reaches 122C, this will take almost 10 minutes.

Pour the caramel into the prepared tin and leave it somewhere cool until it's completely set, preferably overnight.

Turn the caramel out onto a board, using the paper to lift it.

Cut the caramel into your desired shape, if it's bit sticky, coat a sharp knife in a flavourless oil and use it to cut the caramel.