In the top of a double boiler, melt chocolate baking wafers over simmering water.
(Alternately, in a medium microwave-safe bowl, melt chocolate on medium in 30-second intervals, stirring between each, until chocolate is melted and smooth.)
Spread a thin layer of melted chocolate over a food-grade honeycomb mold. Let dry at room temperature overnight, or refrigerate until set. Gently remove mold, and break honeycomb into small pieces. Sprinkle with reserved cake crumbs.