In a saucepan put the honey and put it on the fire, let it heat up, then pour 1/3 of the brown Demerara sugar TM"Mistral", distributing it well around the bottom, and allow to melt. When the sugar is almost all melted, add a little more sugar and again wait until it melts a little, only now beginning to interfere with a wooden spoon and add gradually the remaining sugar. If you start to prevent the melting sugar from the beginning, it can form lumps.

Cook sugar to a light caramel.

Meanwhile, the cream bring to the boil, then remove the caramel from the heat and gradually in small portions begin to enter the cream, stirring constantly.

Take frozen cherries and boil them with 10 g of sugar for 2 minutes.

Cherries let cool and finely chop with a knife, but not turn into a puree to make people feel small pieces of the flesh, in my opinion, this makes the structure of the chocolates more interesting. Add the cherries in the caramel and mix well.

Immediately add the butter and milk and dark chocolate, chopped into small pieces. Stir until smooth.

Fry the almonds lightly in a frying pan, grind them with a rolling pin to felt small pieces, and add to the ganache.

In a rectangular silicone molds spread the ganache and even out well. Put in freezer for 1 hour.

Meanwhile temperiem 80g dark chocolate, take out the ganache from the form on the bottom of the form pour the chocolate.

Put on top of chocolate ganache and decorate with almonds and sesame seeds. Put in fridge for 30 minutes. Hot knife cut into narrow segments.