I’ve only used the honey in a ganache so far. I like the idea of dipping a creamed honey. I can’t see why it would leak if completely enrobed; I’ll try a couple and let you know what I see. How long does it take before you notice the leak?
Hiya Rod, I’m not a candy-maker but your question about leakage of honey centers got me wondering. I thought about chocolates I’ve seen with fillings beginning to leak out of a bottom corner & thought maybe it had to do with the fillings’ acidity gradually wearing a hole in a thin edge…so just now I put my feet up after work today and did some googling & reading to unwind 
and found this:
Not sure if what’s described there exactly pertains, but perhaps there’s a clue for someone with more experience with the process.
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Chocolates leaking can be easily fixed by eating them before they leak.
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So true 
and, it saves you the trouble of trying to decide which one to eat first!
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It happens pretty quickly, within 10-15 seconds of being enrobed and only affects about 10%… they are completely enrobed so may be it is to do with acidity… I was thinking perhaps the cooling may shrink the chocolate around the creamed honey causing it to be pushed through any imperfection, but I am only guessing.
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Hey Eva, thanks for checking this out for me… I realise that fats & oils are different to creamed pure honey but it may be the same the issue, fortunately fat bloom is not something we need to worry about.
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Anyone knows how to combine my two drugs - coffee and honey?
I tried to sweeten coffee with honey, but didn’t taste good at all.
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I recall one of my books suggested skimming one side of your center with chocolate and letting it harden, then when you dip it you can ensure the bottom has a thick enough layer.
I had a couple of my honey ones leak, but as they are not pure honey it is probably less likely.
One of my friends swears by a dollop of honeycomb in his coffee every morning.
I make a ganache by gently boiling some ground coffee in whip cream, then straining it and using it to make truffle centers. Mix in a little Kahlua as well for a truly decadent treat.
450gr chocolate (milk or dark)
3/4c heavy cream (boiled with 2T ground coffee then strained)
2T butter
1/3c Kahlua
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I have to try that.
That sounds devine. I have to try that too.
Thanks.
Hi, would like to recommend this delicious honey cake recipe. Making this cake is quite simple. Here are the Ingredients:
• 2 1/2 cups all-purpose flour, sifted twice
• 2 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup melted coconut oil, cooled
• 1 cup honey
• 1/2 cup whole milk
• 3 eggs
• 1 tbsp vanilla extract
• powdered sugar for dusting
Instructions:
- Preheat the oven to 325 degrees. Grease and flour a 9×13 pan.
- Sift the flour twice, and then stir together the dry ingredients (flour, baking powder, salt) in a medium mixing bowl.
- Whisk together the oil, honey, vanilla, eggs, and milk in a large glass-measuring cup. When the liquid ingredients are well blended and smooth, pour the wet ingredients into the dry ingredients. Stir just until no streaks of flour remain. Pour the cake batter into the prepared pan.
- Bake in preheated oven for 30 minutes. Remove and let cool.
- Dust the cake with powdered sugar, serve, and enjoy!
Honey cake would be perfect to enjoy with tea or coffee!
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Sounds really nice, Sophy! Thanks and welcome to the forum 
One of the many things I love about beekeeping is having enough honey to bake and make mead with! I always hesitated when I was buying jars because i just wanted to eat it all on toast 
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Oh Gayle! I can’t wait to try these - I just had my first Flow Hive harvest and I’m excited to try more honey recipes - these look so delicious!
Hi @Gayle ,
I just tried your cookie recipe and they’re delicious! We cooked them in the wood fired oven and a few got a bit crispy as you can see, but so delicious and not too sweet. Thanks for sharing your recipe with us!
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Whoa, nice oven!! Care to share more about it? …and have you seen the topic of Woodworking and Other Hobbies yet…
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Hi @Eva,
Love the oven! We used a kit for the foundation and shape of the dome from Forno Bravo. My partner insulated and stuccoed it, and welded the base it’s on (as well as an outdoor kitchen around it). We use it for pizza, bread, fish, meat, desserts - it’s been about a year and we’re starting to get the hang of it all.
Anything in particular I can share more about? I have seen the woodworking etc. thread but haven’t dug in yet 
And don’t worry - the oven was not hot when the cat was exploring it! 
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That is quite a beauty! How fun it must be to use 
Thank you for the pics!
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I thought of this topic while preparing my desert tonight. It’s Wilma’s fruitcake topped with Black Sapote (Chocolate Pudding Fruit), grated crystallized ginger AND honey.
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