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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 Colin Green on January 27, 2013 at 6:24pm

That's really interesting Linda. Thanks for that. So, as I read this, I assume that the mixture seizes but you counter that with cocoa butter? Is that correct? Linda, what proportions do you use? Is it OK to share that?

Colin :-)

Comment by Linda Crawford on January 27, 2013 at 2:42pm

Yes, I use honey with 100% dark.  It has a sheen and snaps.  I make it to 72% dark.  I heat the honey, chocolate and cocoa butter over a double boiler to 120 degrees. Take off heat, seed, stirring constantly to about 84 degrees.  It works for me.  The cocoa butter helps thin out the honey sweetened chocolate. 

Comment by Colin Green on January 26, 2013 at 6:39am

Thanks Tom. But it needs to be something I can pan.

Colin :-)

Comment by Tom on January 26, 2013 at 2:09am
You could warm the honey and make a ganache

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