Preheat the oven at 200°C about 400°F. Mix the cream (crème fraîche), sugar and honey in a small pan. Bring the mixture to a boil, reduce the heat and cook for 5 minutes.

Take the pan off the heat, and add the almonds and pistachios. Stir well.

Spread the mixture in flat silicone molds. Place in the oven and cook for 15 to 20 minutes until it caramelizes to a nice golden color. Once cooked, remove from the oven and let cool down before un-molding.

Cut the chocolate into small chunks. Put the chocolate in a heatproof bowl. Bring a small saucepan of water to simmer. Place the bowl over the pan, making sure the base of the bowl does not touch the water. Stir from time to time until melted. Let it cool at room temperature for 5 minutes.

Dip the flat surface of the Florentines into the chocolate to cover its base. Let the chocolate set before serving.