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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 thinking it is too high and would be sticky and would not polish.

I have tried some "dried honey" but so far it's not been wonderful as there are around 70% honey solids and 30% glucose. This makes it grainy and has a poor "mouth feel" when incororated into the chocolate itself. It IS "real honey" from bees - not from a plant.

Has anyone tried combining chocolate and honey in this way?



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Tags: honey, panning


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Comment by Alkymi Chocolate on June 17, 2014 at 9:40pm

Haven't had this problem of stickiness with honey chocolate, have kept some for months now and remains glossy and snappy. I used to have a problem of it getting fudgey but that was due to too much honey. Maple can be a bit tricky but it seems to keep fine in the fridge, melts much faster when out on display. Possibly you're using too much honey or there were crystals which haven't blended thoroughly enough? It must be totally liquid, also it is twice as sweet as white sugar so use less, this ought to make up for the cost too.

Comment by Daniela Vasquez on June 6, 2014 at 11:25am

How much honey do you add to the chocolate and when? During conching process? About 5% or do you replace all the sugar for honey?

Comment by Alkymi Chocolate on February 21, 2014 at 6:31pm

P.S. A lot of dehydrated honey actually has gluten in it which would really interfere with texture, could be the issue you're having. I haven't tried any of this yet on account of the price but do have a local source who assured me it was pure honey.

Comment by Alkymi Chocolate on February 21, 2014 at 6:07pm

Certainly you can do this, I have a small honey chocolate business and infact it is the only thing I have ever sweetened chocolate with until recently when I tried rapadura, coconut syrup, and have been successfully making maple chocolates for some vegan customers. I think maple has a much higher water content then honey and it works fine.

The drawback is that honey does lower the freezing point, it softens faster. The same reason there doesn't seem to be any honey icecream commercialy available (though personally i think icecream that melts faster is a good thing, i don't like to wait so long to scoop it!)

 So it is best stored in a cool place, not necessarily the fridge, though I have kept it sealed up in there for a long time. I think under 60f is good. I haven't had any longer than a couple months because it gets used, so can't say how long it really lasts. This can be a problem when trying retail honey chocolate, it doesn't last long on the shelf and stores aren't always excited about keeping it in the fridge.

My chocolate is very dark, so there just isn't much honey in it, sweeter chocolate doesn't seem to temper very well. This may also be because the last time I tried using a lot of honey I didn't know much about tempering.

Comment by Colin Green on July 16, 2013 at 6:55pm

I had to use Google Translate for this one...  "It's simple, u can refine sugar and honey, use it in the manufacture of chocolate"

I have moved further on this one. I focussed on Clay's observation that while small amounts of water will seize chocolate, larger amounts won't. Very strange but I tried it and it's true. 

However everything I do is panning and I found that chocolate that contains honey does not store very well - even after sealing with Capol it gets sticky and messy - not good for selling in bags!

Sooooooo... I did a batch and at the end of the panning process I put a layer of chocolate without the honey - but the centre (center??) contained honey.  Then I sealed and stored.

This seems to have worked and so far is storing well. I did it three weeks ago.


Comment by Almir on July 16, 2013 at 2:38pm

É simples, vc  pode  refinar o  açúcar  do mel e, usa-lo  na  fabricação  do  chocolate

Comment by Colin Green on March 21, 2013 at 5:41pm

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 for the health aspects in the honey - they can eat honey on their bread for that! For my part your comments have been interesting and made me think about the process in a different way. But on reflection I think that I'll need to focus on how to make a product that stores well, looks good, is easiest to make and costs least.

Check it all out again when you have some "shelf life" on your invention - that is where I started to get some issues to address.

Colin :-)

Comment by Sarabeth Matilsky on March 21, 2013 at 9:21am

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. Kinda sorta a non-issue when discussing candy, I know. :) But I was just wondering... Adding the honey like this does seem to make it sticky, but I was fairly pleased with the finished texture, so it might be a good compromise...

Comment by Colin Green on March 20, 2013 at 9:56pm

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 has good information - and the strong suggestion that your supermarket honey has probably already been subjected to way more than 100F. 

From my experience I would think that adding honey to tempered choclate would make it sticky. Certainly I experienced this after a time as the seal on my panned ginger got a bit tacky. Not REALLY bad but enough to be a concern.

I suppose that it would be worth experimenting with.

Colin :-)

Comment by Sarabeth Matilsky on March 20, 2013 at 6:58pm

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 I'd hoped, but definitely not perfect (heated the chocolate, let it cool to 100f, stirred in the honey, heated to 88f, spread the seized mixture into molds!).

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