Form the ganache by bringing cream and honey to a boil

Add the chocolate & mix with a hand blender

Refrigerate for at least 3 hours or overnight 

Mix top frolla with bud mix utter and eggs and mix until a dough is formed

Roll the top frolla thin and cut into 1.5 cm by 8.5 cmrectangles

Bake at 350 with low fan between 2 perforated silicone mats for 6 minutes until fully cooked and the edges start to turn golden brown