Melt honey with sugar and butter in a small pot, stirring occasionally. Chop 60 g chocolate, add to the pot and melt in it. Remove from heat and let the mixture cool down.
In the meantime, mix flour, baking powder, spices and salt in a mixing bowl. Add the chocolate mixture while stirring and mix with egg yolk to a smooth dough. Spread the dough into a greased, flour-spread square springform pan (24 x 24 cm) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-12 minutes. Remove and let cool on a cake rack.
In the meantime, soak gelatine in cold water. Heat the jelly in a small pot while stirring. Squeeze the gelatine well, add to the jelly and melt in it. Pour the jelly into a bowl and allow to cool for approx. 20 minutes until the jelly begins to gel. Stir the jelly again until smooth and pour onto the cooled dough. Chill for at least 3 hours.
Knead the marzipan and roll it out into a square shape (approx. 24 x 24 cm) approx. 4 mm thin on a work surface sprinkled with some icing sugar. Carefully place the marzipan cover on the jelly layer and chill for another 20 minutes.
Loosen mould edge. Cut the base into cubes of approx. 2 x 2 cm. Chop 300 g chocolate and melt over a warm water bath with coconut oil. Cover domino stones with it and let them dry. Put the chocolate in a small piping bag, cut off a small tip and spray as fine strips on the domino stones. Decorate with sugar pearls. Leave to dry.