Heat honey and sugar in dry pan until golden brown, add gradually warmed cream. Whisk until fully dissolved.Remove from heat, add salt, zest and juice, then whisk in softened butter. Leave to set overnight.
Place orange wedges, sugar and honey in a pan. Bring it to a boil and cook it for 15 minutes on medium heat until syrupy consistency. Deglace with Grand Marnier, add cardamon, cinnamon and essence. Cover and allow to chill. Reserve for filling moulds.
Heat milk, sugar, yoghurt powder. Add softened gelatine sheets. Add mascarpone, zest, vanilla and cream. Emulsify with blender and set to chill.
Place all ingredients in a mixer with paddle. Mix on a slow speed for 5 minutes until a paste is formed. Roll to 2\3 mm thickness, freeze then cut desired shape and bake at 145C for 18 minutes.
Heat sugar and water to 90C. Add soaked gelatine. Dissolve and then pour over the chocolate and milk. Emulsfy until smooth and strain. Reserve for service.
Whip the citrus honey cream and fill a mould halfway. Add a layer of compote and then fill mould with remaining cream. Freeze. Roll out almond marzipan and make a honeycombe impression using a siliocone mould. Lightly glaze using a blow-torch to scortch the pattern. Place on top of the frozen mould and place on to sable biscuit. Place Honey Dome on top and decorate with Dobla bee. Lastly heat the honey white chocolate glaze to 65c and pour over the dome to melt.