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honey filling
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cats tongue
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November 1, 2010 - 1:30 am
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Hi all,any ideas on how i can make a runny honey filling that isnt ganache or caramel based.Just want do get a good honey taste.Cheers.

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Alex Rast
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November 3, 2010 - 3:26 am
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cats tongue said:

Hi all,any ideas on how i can make a runny honey filling that isnt ganache or caramel based.Just want do get a good honey taste.Cheers.


Hi, is there any reason why you want to use runny honey? If you just want a pure honey flavour, then the obvious solution is to use pure set honey (which obviously doesn't have the problem of running everywhere. You will want to put it in the fridge if using a dipping method. Otherwise you can simply spoon it into half-shells, then cap the shells.

 

If you're determined to use runny honey (e.g. you have a particular source with a particular flavour you want to capture that doesn't produce a set honey), one approach would be to use semolina. Cook semolina and water in a ratio of 4 to 1. While still hot, stir in the honey. Then chill for dipping.

 

Using the honey to make marzipan, by adding ground almonds, stirring, then pressing should also work, as long as the almonds are unroasted, in which case the almond flavour won't stand out.

Alex Rast Alex_Rast_Alternate@hushmail.com
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cats tongue
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November 15, 2010 - 10:40 pm
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Alex_Rast said:

cats tongue said:

Hi all,any ideas on how i can make a runny honey filling that isnt ganache or caramel based.Just want do get a good honey taste.Cheers.


Hi, is there any reason why you want to use runny honey? If you just want a pure honey flavour, then the obvious solution is to use pure set honey (which obviously doesn't have the problem of running everywhere. You will want to put it in the fridge if using a dipping method. Otherwise you can simply spoon it into half-shells, then cap the shells.

 

If you're determined to use runny honey (e.g. you have a particular source with a particular flavour you want to capture that doesn't produce a set honey), one approach would be to use semolina. Cook semolina and water in a ratio of 4 to 1. While still hot, stir in the honey. Then chill for dipping.

 

Using the honey to make marzipan, by adding ground almonds, stirring, then pressing should also work, as long as the almonds are unroasted, in which case the almond flavour won't stand out.

Hi Alex,just after a pure honey flavour,reckon pure honey might be a tad strong.Semolina is a interesting one!Marzipan sounds good,suppose could substitute some of the sugar syrup with honey to get the right flavour.Think the spanish do a honey marsipan.Ta!


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Alex Rast
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November 16, 2010 - 2:50 am
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cats tongue said:

Alex_Rast said:

cats tongue said:

Hi all,any ideas on how i can make a runny honey filling that isnt ganache or caramel based.Just want do get a good honey taste.Cheers.


Hi, is there any reason why you want to use runny honey? If you just want a pure honey flavour, then the obvious solution is to use pure set honey (which obviously doesn't have the problem of running everywhere. You will want to put it in the fridge if using a dipping method. Otherwise you can simply spoon it into half-shells, then cap the shells.
 

If you're determined to use runny honey (e.g. you have a particular source with a particular flavour you want to capture that doesn't produce a set honey), one approach would be to use semolina. Cook semolina and water in a ratio of 4 to 1. While still hot, stir in the honey. Then chill for dipping.

 

Using the honey to make marzipan, by adding ground almonds, stirring, then pressing should also work, as long as the almonds are unroasted, in which case the almond flavour won't stand out.

Hi Alex,just after a pure honey flavour,reckon pure honey might be a tad strong.Semolina is a interesting one!Marzipan sounds good,suppose could substitute some of the sugar syrup with honey to get the right flavour.Think the spanish do a honey marsipan.Ta!



Pure honey is perfectly fine, not too strong, at least certainly not in the quantities you would use in a typical chocolate (say, 10-15g). In fact, the reverse is rather the case - it can be easy for the flavour of the chocolate itself to overwhelm the honey, unless the honey is a particularly assertive type.
Alex Rast Alex_Rast_Alternate@hushmail.com
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