Put the biscuits, melted butter and honey in a blender and blend until you get fine biscuit crumbs. Lay out a 10 cake form with removable sides with baking paper. Put the biscuit mixture into it and distribute it out along the bottom until you get a layer.
Put it in the fridge for 30 min. to harden. Dissolve the gelatin in cold water, leave it to swell for 10 min., then dissolve it to a liquid state in the microwave for a few seconds. Be careful not to have the gelatin come to a boil because it will lose its gelling properties that way.
Chop the pears finely and put them in a bowl, add the sour cream, cream cheese and powdered sugar. Stir and add the melted gelatin. Stir until you get a homogeneous mixture. Take the cake form out of the fridge and pour the milky mixture evenly over the biscuit layer.
Put the cake in the fridge again for at least 6 hours to harden. For the chocolate glaze, heat the confectionery cream on the stove, crumble the chocolate into pieces and add it to the cream before it comes to a boil. Remove from the stove, wait for a few min. for the chocolate to take in some of the heat and stir.
At first, you may think that you've curdled the mixture. Don't worry, stir thoroughly and once the mixture homogenizes it will become liquid-like. Let it cool and pour the glaze onto the cake, even it out to cover its entire surface and put it in the fridge for about an hour.
Finally, carefully remove the ring. If it doesn't fall apart it means you've waited long enough for it to gel and have done a good job. :)