Line a quarter sheet pan with parchment paper and set aside.
Using a double boiler, gently melt chocolate until smooth and runny. Pour onto the lined sheet pan and smooth into a thin layer – about 1/4 inch thick – with an offset spatula. Let cool for 5 minutes.
Drop the creamed honey in large intact dollops on the chocolate (about 7 to 9 dollops) and marble with a toothpick or the point of a knife. Working quickly while the chocolate is still melted, sprinkle on a bit of each type of seeds and such to your liking. Let the chocolate cool completely before breaking, cutting, or eating.