In heavy sauce pan, over lwo heat, melt chocolate. Add honey, cream cheese, and butter. Stir until dissolved. Combine cream, water, vanilla, and dry milk in blender, whip for a minute until completely smooth. Add to chocolate mixture. Keep over low heat. When hot (do not boil). Mix 2 tbsp hot mixture with arrowroot until smooth, add to sauce pan mixing well. Continue heating over low heat 5 minutes. Remove from heat, cool slightly before using.