1. For best results, make Cappuccino Ganache centers the day before you plan to dip them. Line a 9 x 5” or an 8 x 4” loaf pan with plastic wrap so that it extends at least 2 inches beyond all sides of the pan; smooth corners to remove wrinkles. Set aside.
2. Place chopped GODIVA milk chocolate and chopped GODIVA white chocolate in two separate bowls; set aside.
3. Heat heavy cream, espresso powder and honey in a small sauce pan over medium-low heat, stirring frequently until espresso powder and honey are dissolved and mixture comes to a boil. Immediately pour 1/3 cup plus 1 tablespoon of this mixture over the chopped milk chocolate. Let stand about 10 seconds then whisk until thick, smooth and shiny. If all of the milk chocolate does not melt, microwave in 10-second intervals on medium (50% power). Stir well and repeat until ganache is smooth. Add 2 tablespoons of very soft butter in 4 additions, whisking well after each addition until mixture is again smooth and shiny. Pour into the prepared loaf pan and spread to create an even layer.
4. Reheat the remaining espresso cream mixture until boiling again. Immediately pour ¼ cup of this mixture over the chopped white chocolate. Let stand 10 seconds then whisk until thick, smooth and shiny. If all of the white chocolate does not melt, microwave in 10-second intervals on medium (50% power). Stir well and repeat until ganache is smooth. Add remaining 1 tablespoon of very soft butter in 2 additions, whisking well after each addition until mixture is again smooth and shiny. Pour this carefully over the milk chocolate layer, trying not to let the layers mix.
5. Cool to room temperature, about 1 hour. Cover well with overhanging plastic wrap and refrigerate for 2 hours or overnight, until the ganache can be lifted out of the pan without bending very much, if at all. Line a baking sheet with parchment paper; set aside.
6. Remove the ganache rectangle, by using the overhanging plastic wrap as handles, and invert it onto a cutting board. Remove the plastic. Trim the edges of the rectangle using a knife warmed in hot water, then dried to keep the slices clean. Cut the short side into three or four long strips, approximately 1-inch wide. Press them gently back together, and then cut the strips into ½-inch wide pieces, making approximately 45 - 55 ½-inch by 1-inch ganache squares. Place each on its 1-inch side onto the prepared baking sheet so that the layers are side by side, not one on top of the another.
7. Cover well with plastic wrap and refrigerate at least 2 more hours or overnight, before dipping. Cut ganache centers can be made up to 3 days in advance of dipping, and stored tightly covered in the refrigerator or frozen tightly covered for up to 1 week. Defrost overnight in refrigerator before dipping.