In 1928, Professor Elton J. Dyce from Cornell University came up with a new way to process honey. He believed his method was better than the typical honey you find in stores. According to Dyce, regular honey can become hard and form rough crystals in its natural state. On the other hand, pasteurized honey is runny and thin. Further, Dyce's method created a soft, smooth honey that's thick and has a light, creamy color, which was just the right solution. According to him, at least!
This type of honey is known as "whipped honey," and it goes by other names like creamed honey, spun honey, churned honey, or honey butter. Another thing that takes it a step further is the addition of chocolate.
What Can You Do With Chocolate Whipped Honey?
What's chocolate whipped honey, you ask? Well, it's just made from two simple ingredients: pure, raw honey and cocoa powder.
Raw honey is the unpasteurized version of the honey you usually see in stores – it's the purest form, right from the beehive. Many people only have a taste for raw honey, but if you've ever bought it yourself, .
When honey crystallizes, it goes from being a smooth, thick liquid to a hard, grainy solid. While crystallized variety is perfectly safe to eat, most people don't find the texture very appealing. And that’s what serves as the basis for whipped honey, with cocoa powder added to it later.
Know Where to Use Your Chocolate Whipped Honey
Thanks to its delicious flavor profile, can be a great alternative to peanut butter or jam for making sandwiches. What's more, you don't need to refrigerate this product after opening, making it a convenient choice for packed lunches on the go.
A Spread for Crackers and Toast
The way this honey is also makes it a perfect option for spreading on crackers. Further, swap your use of butter and cheese on your toast. You can reduce your saturated fat and collective calorie intake and increase your antioxidants by substituting all that with the blend of nature’s gifts - cocoa and honey.
A Dip for Fruits and Veggies
One of the many uses for whipped honey is as a dip for fruits and veggies. You can use chocolate whipped honey as a replacement for caramel when dipping fruits and veggies.
Frosting for Cookies and Cupcakes
If you're a fan of general honey flavor, you'll be delighted by how it tastes when it's whipped. Tasting like chocolate, it is used as frosting for your favorite baked treats. For instance, you can use whipped-style honey as a filling in a Russian honey cake.
Traditional cake frosting typically contains a lot of sugar and saturated fat, often made from refined vegetable oils. Opting for honey products like these as a frosting for cookies and cupcakes allows you to skip the unhealthy and extremely harmful refined sugars. While it does have sugar, it also brings antioxidants to the table, something traditional cake frosting lacks.
Added to Baked Beans
If you want to add a touch of sweetness to your baked beans, chocolate whipped honey is a great choice. Just scoop out a spoonful and stir it into the pot as it simmers. Further, it not only imparts a delicious sweetness but can also thicken the texture, depending on how much you add.
Don't worry about the creamed texture causing your baked beans to become too thick, though, as creamed honey will turn into a liquid state when heated.
Some Extra Delicious Recipes with Your Chocolate-Whipped Honey
1. S'mores Skillet Recipe
- Take the entire 12-ounce jar of your Whipped Honey with Chocolate and spread it evenly on the bottom of a cast iron skillet. Don't be stingy; go ahead and use the whole jar for your loved ones.
- Cover the honey with marshmallows. If you're in a hurry and don't have time to make your own, the big store-bought marshmallows will do just fine.
- Moreover, toast the marshmallows in an oven set to broil at 525º F. for 1-3 minutes or until they turn golden brown on top. Pro tip: Use the middle oven rack, not the top one, to avoid burning the marshmallows.
- Serve immediately with graham crackers for dipping.
It's easy, fun, delicious, and just messy enough to enjoy!
2. Spiced French Sipping Hot Chocolate Recipe
Makes 2 servings
With just a handful of simple ingredients and a few minutes, you can whip up this indulgent French-sipping hot chocolate that might just transport you to France itself.
- In a small saucepan, place 1 cup of whole milk, 1/2 cup of heavy cream, 1 star anise, a pinch of cinnamon, and 1/2 teaspoon of vanilla extract over low heat.
- Now, warm it up, but be careful not to let it come to a boil.
- Once heated, remove it from the heat and whisk in 1/2 cup of Savannah Bee Company Whipped Honey with Chocolate and 4 ounces of bittersweet chocolate.
- Further, take out the star anise and pour the luscious mixture into two small cups for serving.
3. Chocolate Sandwich Cookies Recipe
Prepare the Cookie Dough
- Preheat your oven to 350°F.
- Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder, and baking powder.
- Melt the chocolate and butter together using a double boiler.
- Further, beat the eggs, sugar, and vanilla for about 5 minutes until the mixture becomes pale and thick.
- Add the melted chocolate to the egg mixture, and then incorporate the flour mixture. Mix until well combined. The dough will be thick.
Bake the Cookies
- Use a scoop to place the dough onto the prepared baking sheets in 24 equal mounds.
- Now, bake for 12 to 14 minutes or until the cookies are firm, swapping the positions of the pans halfway through.
- Once done, transfer the cookies from the baking sheets to wire racks and allow them to cool completely.
Assemble the Sandwich Cookies
- Spread approximately 1 teaspoon of whipped honey onto the flat sides of 12 cookies.
- Moreover, place the remaining 12 cookies on top of the honey-coated ones, with their flat sides facing downward, to create the sandwich cookies.
How Does This Honey Differ From Regular Honey?
Think of it as regular that has been processed and combined with cocoa powder to make it more appealing. The crystallization process doesn't alter the taste significantly, although the crystallized variety might have a distinct flavor compared to the one found in supermarkets. Besides, the flavors can vary based on when and where it's produced. Even some commercial honey brands mix different types to achieve a consistent flavor.
Whether creamed honey is pasteurized or not depends on the production method. Moreover, pasteurization involves heating and filtering honey to eliminate yeast and impurities. On the other hand, raw honey is collected and sold directly from the beehive. Commercially produced creamed honey is pasteurized as part of the Dyce method, while most homemade recipes keep the honey raw.