What's The Buzz About Honey?
We choose to make our chocolate with honey for one major reason - we don’t like refined sugar!
How We Got Started With Honey
You could spend days reading articles about how horrible refined sugar is for your body. Trust me, we did. Cutting out sugar from our diet had a huge impact. We began to feel much healthier overall. The most notable changes we noticed were improved digestion, less inflamation, and the sugar cravings slowly dissapeared! Unfortunately, the best tasting foods are usually made with loads of sugar. One of the foods we love to eat, of course, is chocolate! We tried to find chocolate that was made without sugar, but it didn’t really seem to exist. We experimented with making our own chocolate without sugar, just so that we could enjoy eating chocolate again! We chose to use honey as our alternative sweetener. It took quite a while to figure out how to make it work, and we went through many different methods and techniques. Eventually, we found a method that worked quite well, and we were happy to be able to enjoy eating chocolate again!
Why We Choose Honey
If any food deserves to be in the “superfood” category, it’s honey. Honey helps to reduce and prevent inflammation, promotes heart health, and support a healthy gut microbiome. Honey is packed with anti-inflammatory compounds, antioxidants, and has prebiotic properties.
When we were trying to decide how we’d sweeten our chocolate, we noticed plenty of chocolate recipes that called for artificial sweeteners like erythritol, or aspartame. We knew, if possible, we would much rather use a natural sweetener. At that point we had already been using honey to make desserts and treats in our home for a while, so we decided to try using it to make chocolate as well. We learned much later that making chocolate with honey isn’t supposed to work at all! We had been making tasty chocolate for our family to enjoy for a few months before learning that among the craft chocolate community, it was generally believed that making chocolate with honey simply wouldn’t work! The idea was that the moisture in honey would make it impossible to achieve the same texture, consistency, and overall quality of chocolate, as is possible when using sugar. If we had known that we may never have tried. But here we are now, making incredible tasting chocolate, with the same texture and quality as conventional craft chocolate. Doing it with honey.
We are also proud to support a local apiarie here in Corman Park, Saskatchewan! For years we have been using honey from a local apairie, located no farther than 15 minutes from our home!