With a candy thermometer in the saucepan, boil this mixture until the thermometer reads 240 °F (116 °C). It only took me 90 seconds to get to 220 °F but then it took another 10-12 minutes to get to 240 °F. One time, I boiled it for 15 minutes and could only get it to 225 °F and they worked just as well as the versions that reached 240 °F (but you should still aim for 240 °F!). It may take you more or less time depending on the size of your saucepan and burner. It may only take you 7-8 minutes. There's no need to stir the mixture. Once the mixture reaches 240 °F, remove the pan immediately off of the heat.

At this point, the gelatin will likely be lumpy. Mix it for a few seconds to break it into pieces and then pour the honey mixture (still super hot, as it's just come off of the stove) into the bowl of your stand mixer, in a slow stream. Be sure not to pour too fast as this will cause problems later on! Mix on low for about 20-30 seconds or until thoroughly combined and no lumps of gelatin remain.

Start beating this mixture on the highest setting and continue until it's thick, kind of like marshmallow creme, and the mixture is completely cool. This took me about 10 minutes but could take as few as 7 minutes.

While it's mixing, stir together the cocoa powder and just enough water to make a thick paste.

Once the marshmallow creme is ready, add the cocoa paste and whisk another 30-60 seconds or until it's totally incorporated.

Immediately spread the creme over the parchment paper as evenly as you can. Sift on the remaining cocoa powder. Don't let the mixture sit before spreading it into the pan. It makes it much more difficult to spread evenly.

Let this sit for 4 hours and then cut. I've had mine at room temperature now for 10 days in an airtight container and they've held up perfectly. You may want to move them to the refrigerator after 1 week to be on the safe side. They also freeze well.

I don't recommend putting these in super hot liquids (like so hot you can't drink it) as they'll melt quite quickly.