"The honey from your bee keeper would be good I'd think unless he heats it to get rid of crystals. But if it's fresh he would not need to do that. Easy enough to ask him :-) I think however that people are not eating your chocolate…"
Discover Chocolate and Live La Vida Cocoa!
-
Colin Green
- Male
- Sydney NSW
- Australia
- Blog Posts (1)
- Discussions (61)
- Events
- Groups (2)
- Photos
- Photo Albums
- Videos!
Colin Green's Groups
Colin Green's Discussions
Sicao Chocolate
Started Mar 11 0 Replies 0 Likes
Hi Everyone,Does anyone use Sicao chocolate? It is owned by Barry Callebaut as I understand it and manufactured by Callebaut in Singapore and I thought was one of the best chocolates around (I am…Continue
Tags: Sicao
Polishing Panned Products
Started this discussion. Last reply by Colin Green Feb 4. 4 Replies 0 Likes
Here in Australia we are having really strange weather. Bushfires and record temperatures a couple of weeks back and then very heavy rainfall. It's all adding up to high humidity which is proving…Continue
Tags: polishing, dehumidifier
Thinning white chocolate
Started this discussion. Last reply by Colin Green Jan 23. 2 Replies 0 Likes
I could REALLY do with some help please.I need to thin down chocolate in order to apply a thin layer to enable me to pan freeze dried products. It holds the center together so I can then pan - which…Continue
Panning Ginger
Started this discussion. Last reply by Colin Green Jan 16. 2 Replies 0 Likes
Has anyone tried panning ginger? I have done two batches - one dark choc and the other milk. Using Sicao chocolate so it's very good chocolate.I tried it in my big pan (55Kg) but the ginger pieces…Continue
Colin Green's Page
Latest Activity
Sarabeth Matilsky commented on Colin Green's blog post Chocolate and Honey"Well, I got some actually-raw honey, from a local beekeeper, who doesn't heat it above 100f--and I'd read that certain enzymes in the honey are destroyed at higher temps, and so I was experimenting with keeping it low for health reasons.…"
Colin Green commented on Colin Green's blog post Chocolate and Honey"Interesting thought Sarabeth.
Why do you want to keep the honey temperature low? I panned my product so the tempering was not from lowering the temperature but via vibration. So I had melted it to around 110F.
I found this article that…"
Sarabeth Matilsky commented on Colin Green's blog post Chocolate and Honey"I'm curious if it's completely impossible to add honey to tempered chocolate _after_ the tempering process? I'd like to make a honey-sweetened chocolate without heating the honey over 100f... My first attempts have been better than…"
Colin Green posted a discussionSicao Chocolate
Hi Everyone,Does anyone use Sicao chocolate? It is owned by Barry Callebaut as I understand it and manufactured by Callebaut in Singapore and I thought was one of the best chocolates around (I am based in Australia). I would VERY much appreciate any thoughts as I am trying to use VERY good (but affordable) chocolate for my entire production and it has been questioned by judges in a recent show I entered it for judging in.A Google search seems to give favourable feedback - nothing negative - but…See More
Colin Green commented on Colin Green's blog post Chocolate and Honey"Thought that it could be helpful to report back on the honey project now that there is some time on the project.I panned some dark and also some milk chocolate ginger and added liquid honey to the chocolate. The dark was not really very "honey…"
Colin Green commented on Colin Green's blog post Chocolate and Honey"That is a REALLY interesting link Adriana! As you say it's not exactly making your own chocolate from scratch - but it is well on the way and a wonderful use of honey! Will be really interested to know how you go when you DO make that final…"
dri commented on Colin Green's blog post Chocolate and Honey"I am not sure if you guys would consider this making chocolate from scratch, but I have been successful in making an 84% dark chocolate using honey as sweetener, cacao powder, cocoa butter and vanilla extract. The chocolate came out with a snappy…"
Colin Green commented on Colin Green's blog post Chocolate and Honey"Mark,
If you are contemplating importing honey into the USA do check your quarantine and importing regulations.
I was a bee keeper in New Zealand for some years and honey could NOT be imported - or at least, not without special expensive treatment.…"
Colin Green commented on Colin Green's blog post Chocolate and Honey"Hi Mark,
I believe it came from Super Bee in Australia Their web site is http://www.superbee.com.au/
I take no offense to your explaining where New Mexico is - or that it exists! I am however pleased to tell you that I did know of it and that Santa…"
Mark J Sciscenti commented on Colin Green's blog post Chocolate and Honey"Hi Colin, Thanks. I was asking about the dried honey that you have used - what is the manufacturer of that.
I live in Santa Fe, New Mexico (the state right next door to the right of Arizona and to the left of Texas - don't take offense, no…"
Colin Green commented on Colin Green's blog post Chocolate and Honey"Hi Linda and Mark,
Linda, sorry for my slow response. I get totally SQUASHED here at times! :-)
I use Sicao milk chocolate - I don't try to make it myself. I am in awe of people that do that sort of thing but I need to get product made up and…"
Mark J Sciscenti commented on Colin Green's blog post Chocolate and Honey"Hi Colin, Hi everyone - This is a great post on how to use honey in chocolate. I've been under the assumption that you can't use it with tempered chocolate as well. This post has changed my mind - which is a GREAT thing as I am about to…"
Linda Crawford commented on Colin Green's blog post Chocolate and Honey"Awesome so glad it worked for you. Glad you reported back on your experiment. Now back at you with a question. How are you making your milk chocolate? My mother loves milk chocolate and caramel and mother's day will be upon us…"
Colin Green commented on Colin Green's blog post Chocolate and Honey"Just reporting back as to how this worked out...
I have now made two batches of chocolate coated ginger with honey. One dark (70%) and the other milk (36%).
Linda and Clay's advice was spot on! Although there is water in the honey adding a…"
Colin Green replied to Malena Lopez-Maggi's discussion Summer shipping tips & tricks?"Here in Sydney we have had some really hot weather of late (some really cold days with a lot of rain too - pretty weird really).
Of course I want to be able to mail chocolate out and don't want people put off buying! So with this thread in mind…"
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- Discovering chocolate covered coffee beans!
- My favorite chocolate is:
- Seaton Fire
Colin Green's Blog
Chocolate and Honey
Posted on January 24, 2013 at 6:47pm 28 Comments 0 Likes
I'm always trying new things. Some "flop" and some are really successful. to date I only pan - an enrober is on my "wish list".
I'd like to experiment to see if I can incorporate honey into chocolate. I mean, actually combine these two really popular natural products.
Of course honey contains water which make chocolate seize. So I have not even tried that. Best I can source at the moment is 15% water content - that might be low enough for me to experiment. Any comments? Am…
ContinueComment Wall (1 comment)
- At 6:21pm on July 12, 2012,
New Zealand Chocolate Festival said… Hi Colin! Pity you won't be able to join us but then there is always next year! Enjoy your time in NZ :o)
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
