Melt the chocolate until just a few chunks remain. Put the chocolate in a food processor. Meanwhile, scald the goat’s milk. Add the honey to the cream and pour the mixture into the food processor through the little hole to create an emulsification. Finally, blend in the chevre until thoroughly mixed. Pour onto a ½ sheet tray and smooth. Lightly spray with oil and cover with plastic wrap. Let the ganache set overnight. Cut into squares.