"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.…"
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Sarabeth Matilsky
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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…"
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- None really so far. :)
- My favorite chocolate is:
- am trying to learn how to make chocolate with honey, without heating the honey
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