"W" > wrote in message
...
>> Honeyand cacao would certainly yield a syrup.
>
> It created something more like a thick frosting. The melted cacao became
> very viscous, it thickened, was drying rapidly, etc.

I have since looked it up and there are a few companies selling chocolate
sweetened with honey so apparently it can be done. But the only recipe I
saw involved cocoa powder and some kind of fat so that wouldn't yield what
you want either. You might want to develop a taste for straight on cocoa
nibs and just eat those for the health benefits.