Chop the chocolate into square size pieces and place in a microwaveable-safe bowl. Microwave the chocolate for 30 seconds and stir. Repeat until you can stir the solid chocolate completely into the melted chocolate. Spoon the melted chocolate into the chocolate mold and use your spoon to brush the chocolate up onto the sides. (Do not fill the molds completely, just coat the inside of the mold to make a shell—make sure you leave room for filling and a top layer of chocolate).
Refrigerate the chocolate in the mold until hardened. If you are flavoring your honey with peppermint, pour a drop onto a spoon and mix into your honey. Taste and add more as needed. We preferred a main flavor of honey with an accent of mint. If you would like it very minty, feel free to add more peppermint extract. (Different peppermint extracts will be stronger and your taste testing is the best way to get the flavors spot on!) Remove your chocolate mold from the refrigerator and place a dollop of honey in the center of each hardened chocolate shell.
Refrigerate for just a few minutes so the honey can firm up. Top the chocolate shell and honey dollop with more of the melted chocolate so the honey is completely covered. Once inverted this layer forms the base of the chocolates. Refrigerate the chocolate mold until the chocolate is hardened. Remove just before serving and pop the chocolates out of the mold.
If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!