On Sat, 24 Jan 2015 06:17:27 -0800 (PST), "
> wrote:

>On Saturday, January 24, 2015 at 12:49:19 AM UTC-5, W wrote:
>> 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.
>
>It's called "seizing" the chocolate. Any water or water containing liquid will do that when you're trying to temper solid chocolate. If you can dehydrated honey, and I don't even know if such exists, that would probably work.

http://www.honey.com/images/uploads/...driedhoney.pdf