Special equipment:

One 8-inch round cake tins with a removable base

1. Melt the chocolate in a double boiler.
2. In the meantime heat the sugar and honey in a saucepan gently, until the sugar has melted. Once melted, bring to a boil and cook for a few minutes until it turns in a rich caramel colour.
3. Remove the caramel from the heat and carefully add the butter and milk–removing from the heat will help minimize spitting when the cold ingredients go in. Whisk well until completely incorporated, then return to the heat. 
4. Allow the caramel to bubble for 5 to 10 minutes, until thickened a little.
5. Toss the popcorn with pecans in a large bowl, then tip into the caramel and stir until coated. Set aside about 1/3 of the caramel corn in a plastic freezer bag, and freeze. Press the rest into a  8 inch loose-bottom cake tin that has been greased on the bottom only with butter; press to make even.
6. Stir the butter into the melted chocolate in the double boiler; pour over the popcorn base and spread evenly with a spatula.
7. Let the ice cream thaw for about 5 minutes, and then pour it over the ganache. Level with a spoon dipped in hot water. Freeze overnight.
8. Remove the cake from the freezer. Spread with two-thirds of the curd. Remove the reserved caramel corn from the freezer and bash it while in the freezer bag to break apart; scatter over and around the cake.
9. Garnish with mint sprigs and serve immediately.