1Heat the cream and honey and gradually pour it over the chocolate 1/3 at a time. Add the butter and stir. Place the ganache in a flexible mold that is 2 cm deep and let it cool to room temperature for at least 2 hours and then store in the freezer overnight. Take the ganache out of the freezer at the last moment (i.e. when your nougatine and melted tempered chocolate are ready). Cut into cubes as you go so it does not heat up too quickly.
2Preheat the oven to 320F.
3Roast the sesame seeds for 8-10 minutes in the oven, taking care that they don't burn.
4In a heavy saucepan, heat the honey, gradually stir in the sugar. When the temperature reaches 320 ° F, you can add the sesame seeds. Put the nougatine directly on a silicon sheet, cover with a second silicon sheet and quickly spread as thinly as possible with a rolling pin. Remove the top sheet and cut the still soft nougatine into squares.
5Temper the chocolate.
6Drop a still-frozen chocolate ganache square into the tempered chocolate. Shake to remove excess chocolate . Put on a baking sheet covered with parchment paper or a silicon sheet. While the chocolate is still soft, top each square with a nougatine square. Allow to harden at room temperature.