Prepare a 9 x 13" pan with a light greasing of butter or other fat (to hold the parchment in place) then place a piece of parchment big enough to hang over the sides a little in the pan. Smooth the parchment paper so that it sticks to the pan.

Place the gelatin and half of the cup of water in the stand of a mixing bowl. Briefly mix to make sure all the gelatin is hydrated. Leave attached to the stand mixer with the whisk attachment ready to go.

Place the remaining half cup of water, the maple syrup (or honey) and the pinch of salt in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling place a candy thermometer into the syrup mixture and let it come to 240*f.

After the syrup has reached 240*f very carefully, slowly pour it into the stand mixer with the gelatin, running at medium speed. Be careful not to burn yourself or to pour too fast. You want to pour it in a nice, steady, thin stream.

Once you have poured all of the syrup into the stand mixer, turn the mixer to high and beat for 5-10 minutes or until the mixture is triple in size, white and has soft peaks when you stop it.

When it has finished whipping, quickly spread into the prepared pan. Don't dawdle here because it will set up quickly.

After it is spread in the pan, leave uncovered and undisturbed for 4 hours or more.

Place all of the chocolate coating ingredients in a double boiler, or a heat proof bowl fitted over a small pan with an inch of water in it.

Bring the water in the pan to a boil with the bowl over it. Whisk it while everything melts.

Once all of the cocoa butter and honey melt remove from the pan/heat and using an immersion blender or food processor to emulsify it well.

Let sit for 15-20 minutes then again use the blender or processor to emulsify it. Rest again for 15-20 minutes and repeat. Continue doing this until it is cooled completely and has become a cream cohesive mass with no oil separating. This may take 1-2 hours. If you want to speed it up, place it in the fridge but don't forget to take it out and blend it every 15 minutes or so.

When the chocolate coating is ready for dipping continue with assembly.

When the chocolate is close to ready take the marshmallows out of the pan using the parchment paper. Gently peel the parchment paper from the sides and cut out the hearts using a cookie cutter.

If using, stick the sticks through the hearts. Dip into chocolate coating, turning over to coat both sides. Once covered place on parchment to dry. Repeat with the rest.