1 (8 ounce) package bar chocolate confectioners' coating for dipping:
2 tablespoons butter, melted
3 egg whites
1 cup powdered sugar
1/2 cup buttermilk
4 tablespoons unsweetened cocoa powder
1 (3 ounce) package frozen ground chocolate, thawed and drained
In a small bowl, cream together the butter or margarine. Stir in the egg and powdered sugar. Gradually beat in the buttermilk. Do not stir until dough is almost dry. Press onto greased cookie sheet. Chill completely.
Using a fork, stir thawed confectioners' mixture into the cooled dough. Press into a 3x 11 inch rectangle, with some buttermilk added on top (to avoid clumping). Press evenly down the middle.
Spread evenly with 1/2 cup of buttermilk down the bottom of an ungreased 9x13 inch baking dish. Layer a layer of chopped chocolate, the remaining chopped chocolate, and the remaining 1/2 of the bars of chocolate. Pour half of the reserved chocolate over the chocolate layer. On top layer, spread remaining 1/2 of the chocolate, curl buttered chocolate slightly, and press edges together to form firm while using a fork.
Use a tiny knife to break chocolate into small pieces (it will be a little over easier to use a fork than a knife). Dip golden honey into a 2 cup boiling water to tint the chocolate slightly. Let cool to lukewarm. When chocolate has cooled completely, break it into small pieces and use a pastry bag to round off the pieces to make decorative patterns.