Creamed Honey Filled Chocolate
NAHBE 2026 1st place winner - Kim Mehalik
Equipment
- 1 silicone candy mold
- 1 spoon
- 1 double boiler
Ingredients
- 3 oz lemon infused creamed honey
- 8 oz dark chocolate
Instructions
- 1. Melt dark chocolate in the microwave in 15 second bursts, stirring between each burst ( amount depends on your mold, but start with 5-6 oz)2. Fill each mold with the melted chocolate, then turn over the mold to get excess out. You want about a 1/8 inch wall size. Level off the tops with a scraper or butterknife . reserve the left over chocolate for step 4.3. Fill center of mold with the creamed honey using a small spoon. I like lemon infused, but you can use any flavor, or even plain. Do not overfill, you still need to seal the candy with a layer of chocolate on the bottom.4. Now, repeating step one, gently reheat the chocolate. Now fill each mold with chocolate, enclosing the bottom. Gently scrape the top of the mold flat with an icing knife, or even butter knife 5. Let sit overnight until firm, then unmold.6. Enjoy!