How to make crispy chocolate? I tried to make crispy chocolate using dark compound outer casing. An inner filling made of dark compound, fresh cream, honey mixture along with some rice crisps.

But the crisps end up loosing crispiness and starts becoming chewy in a bad way. 

How can i maintain the crispiness of rice crisps in my chocolate. Also please advice other ways to make crunchy and crispy chocolate at home.
It sounds like you need to temper your chocolate first. Tempering causes the cocoa butter molecules to settle in the correct configuration to produce snappy firm chocolate at room temperature. Try this approach.