Chop the dark chocolate and white chocolate and place in a medium bowl; set aside.

Prepare a square mold and wrap the bottom with Saranwrap. Place it on a cookie sheet.

Heat the cream and honey in a small saucepan over medium heat. Bring just to a boil, watching carefully because if it boils for a few seconds, it will boil over. When the cream comes to a boil, pour it over the chopped chocolate mixture, and whisk until smooth. Let the mixture cool to 30C.

Add the butter to the chocolate mixture. With an electric mixer fitted with blades, emulsify the mixture (try not to allow air into the mixture to prevent a crumbly texture and air bubbles).

Pour the ganache into the square mold. Put the ganache in the freezer overnight or until well solid.

More Details at
http://www.chez-k.org/english/chocolates/melty-honey-chocolate-namachoco/