• In a medium size mixing bowl, mix the butter and honey. Add chocolate and microwave for 30 second bursts until smooth. Stir in the poppy seeds, ensuring a smooth, spreadable consistency.
• Place a large rectangle of baking paper on your workspace, approximately 70cm x 20cm. Arrange puff pastry sheets over the paper with some of the sheets overlapping the next, to form one large sheet.
• Spread the poppy seed chocolate filling over the pastry, leaving a small border around the edges. Roll into a long log, use the baking paper to roll the sheet into one large sausage shape.
• Place baking paper and pastry log onto a large baking tray. Allow 3-4 cm of space, (at the top of your braid,) then using a small knife, slice down the centre of the log to reveal the layers inside.
• Braid the two pieces of pastry, overlapping each other and shape the braid into a large wreath, tucking the ends underneath.
• Preheat oven to 180°C. Bake for 30-35 minutes or until golden and puffed. If you prefer a crisper base reduce heat to 160C and continue to cook for an extra 10 minutes. Allow wreath to cool before decorating.

Decorate with Truffles

• Melt remaining chocolate to use as “glue” to attach the Valrhona truffles around top of the wreath. Drizzle any remaining chocolate over the top, for an extra indulgent finish.