Heat the honey, chocolate chips and walnuts in a saucepan over low heat. Stir continuously until honey and chocolate have melted and are mixed well. Remove from heat and stir in the pear brandy and almonds.
Pour the chocolate mixture onto aluminum foil of about 2cm wide (approximately 3/4 inch) and high. Roll the bars in powdered sugar and wrap in parchment paper. Refrigerate.
Cut the bars into 1.5cm (approximately 1/2 inch) long pieces. Melt the whole milk chocolate in a bowl above a pan of how water.
Dip the chocolate bars into the melted chocolate with a fork and place on a wire rack. Shortly before the chocolate coating is firm, place half a walnut on top of the chocolates.
If desired, you can first coat the walnuts with caramel.