1. Heat the oven to 150°C, fan forced.
2. Place the water, honey and sugar into a saucepan and bring to the boil.
3. Once the sugar has completely dissolved, add the sesame seeds and bring back to the boil.
4. Remove from the heat and strain to remove the syrup.
5. Spread the sesame seeds over a lined baking tray and bake in the pre-heated oven for 10-12 minutes, turning the seeds frequently, until golden-brown in colour.
6. Allow to cool completely at room temperature.
7. Scatter half of the cooled sesame seeds over a lined tray, breaking up any big clumps which may have formed, then sprinkle with salt.
8. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
9. Thicken the chocolate slightly by adding some water, a couple of drops at a time, and mixing to combine.
10. Transfer the chocolate into a piping bag or ziplock bag, cut a small tip off the end, and pipe chocolate twigs over the tray of sesame seeds.
11. Before the chocolate sets, sprinkle the remaining sesame seeds over the top.

NOTE:   Store in an airtight container at room temperature for up to 2 weeks.