Line a 9x13-inch baking pan with parchment paper.

Combine the cream and lavender flowers in a two-quart saucepan. Heat nearly to a boil. Remove from the heat, cover, and allow too steep for five minutes.

Strain the cream into a clean two-quart saucepan using a fine-mesh strainer. Press down well on the lavender to extract all the liquid possible.

Add the honey to the flavored cream and bring to a boil.

Remove from the heat. Add the butter and chopped milk chocolate or pistoles to the cream and stir until smooth and homogeneous.

Pour the finished ganache into the baking pan to make a thin layer, and cover with plastic wrap. Refrigerate for one hour or more until the ganache is firm.

Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula.