On Fri, 23 Jan 2015 22:25:12 -0800, "Julie Bove"
> wrote:

>
>"W" > wrote in message
...
>>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.
>
>I've never heard of honey sweetened molded chocolate and I doubt that it can
>be done. Honey is a liquid.

Honeyand cacao would certainly yield a syrup.

John Kuthe...

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