I have been making sugar free chocolate by melting 100% cacao bars and then
mixing in the artifical sweetener, pouring directly to the molds. That
works fine. Today I wanted to try using honey as the sweetener, and I got
a surprise. The chocolate goes from liquid consistency to almost like a
frosting, and it would be impossible to pour. I loosened it up with just
water, and that sort of worked, but the resulting mixture still dries hard
rapidly. I cannot use milk because of a lactose intolerance. What is
the recommended mixture if you want the chocolate to pour easily? I want
to use honey instead of sucrose.

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W