Preheat an oven to 350 degrees F. Line cookie sheets with parchment or use a Silpat liner. In a medium saucepan, combine cream, honey and sugar over low heat, stirring to dissolve the sugar. Bring the mixture to a boil then stop stirriing and boil until the temperature reaches 240 degrees F. Stir in almonds. Drop Tablespoons of the mixture onto the cookie sheets about 4" apart. Bake for 10 minutes or until the begin to bubble. Remove from oven and let cool for a minute, then shape them into round shapes with a fork. Return the florentines to the oven until they turn golden. Cool on pans on racks. When cool, remove them from the paper. Place the chocolate in the top of a double boiler over simmeriing water and stir until melted. Remove from heat and let cool to about 100 degrees F. Spread a layer of chocolate on the backsides of the florentines and place upside down to set up. When all the florentines are done, transfer them to the refrigerator.