Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Put each garlic head in foil and place them in a cupcake tin, as shown above.
Drizzle a couple teaspoons of oil over each head, using your fingers to make sure the garlic head is well coated.
Drizzle each head with honey.
Close the foil over each head.
Bake at 400 F for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife to cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Melt the chocolate chips with the butter in a double boiler or the microwave.
Dip each clove of garlic in chocolate. I thought it looked best to only cover half of the clove.
Place chocolate covered garlic on parchment paper and place in the refrigerator to cool.