This is a bit more complicated, or so it seemed to me because so far all of the steps are pretty easy and the results are all beautiful... the fondant is not rocket science either, just a bit more work.
Place the water over a medium heat along with the sugar (lots of sugar :P). Leave to boil for about 14-15 minutes from when it starts to boil. Or, if you like a thinner fondant, boil for 12-13 minutes.
Take the syrup off the heat, add the honey, and stir until fully incorporated. Place the saucepan into a bowl of cold water, making sure that the water doesn’t seep over the sides into the fondant, and stir with a wooden spoon. If the syrup seems too thick, add 2 tablespoons of water.
Stir thoroughly (possibly eat something beforehand - you'll need the strength) until the syrup turns white, similar to the color of cream. Now it's time to add the cocoa powder and stir again until you get a glossy and smooth cream. Your fondant is ready.
Decorate each amandine with a spoonful or two of fondant, then refrigerate. When the fondant has hardened enough, decorate the amandine with the cream that was set aside, and there you go... Enjoy a wonderful amandine.