This is fun! I have enjoyed experimenting with different types of chocolate flavors. I encourage you to do the same! Here are the recipes that I have found that I enjoy. I use a small round silicon muffin pan, and these recipes usually make 12 little chocolates in this pan. I use a glass bowl double boiler method to melt the chocolate. Keep in mind this chocolate to honey ratio is designed to keep the sugar content down, and allow the chocolate to set. If there is too much honey, the chocolate will not set, and be more like soft gooey fudge. These chocolates are on the stronger, darker side as far as taste goes.
That's it! Just mix unsweetened chocolate with honey and peppermint oil!
4 ounces chocolate
60 grams honey
15 drops peppermint oil
I was trying to go for a Girl Scout Thin Mint here.
For the Chocolate:
4 ounces chocolate
60 grams honey
15 drops peppermint oil
For the Shortbread cookie I mix the dough in a glass bowl by hand, mold them into a silicon muffin pan, then bake at 250° F for 40-50 minutes. I use a ratio of:
1 part honey
2 parts oil (I've used avocado or olive oil)
3 parts coconut flour
You guessed it!....
4 ounces chocolate
60 grams honey
15 drops lemon oil
Here are the ingredients!
4 ounces chocolate
60 grams honey.
Pecans
Dried Cranberries (no sugar added from "Honestly Cranberry"). I have soaked dried cranberries in the honey, but you could just add them directly when you make it too.
This creates a smooth chocolate with a hint of vanilla, which pairs well with the crunchy banana in the middle
4 ounces chocolate
60 grams honey with vanilla bean soaked in it for a several weeks. The longer the vanilla bean is soaked in the honey, the more flavor it imparts to the honey I presume.
Freeze-dried banana slice in the middle