Bring heavy cream to a boil and pour over the coconut blossom dark chocolate. Let sit for 1 minute then emulsify.
Sift flour and baking powder.
Cream the butter, sugar and salt on medium (until smooth and light in color).
Mix milk and eggs, then add to the butter mixture slowly. Add honey and then mix well.
Add the baking powder and flour, mix on a low speed until evenly moistened. Mix in once moist half of the ganache. Then mix in the strained pineapples.
Distribute into muffin molds and bake at 375°F until done.
