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Salted Raspberry Honey Candy

  • Author: Debra Worth
  • Yield: 20 balls 1x

Description

Bite into a salted chocolate bonbon and find a surprising gooey honey center. Top with dried raspberries for a natural decoration, and delicious tartness. Perfect for Valentine’s Day or any special holiday. Note: Ingredients often use affiliate links to Vitacost and Amazon, but obviously you should shop for the best price and try to keep your dollars local when you can.


Scale

Ingredients


Instructions

  1. Evenly sprinkle cocoa powder (use the code STEWARDSHIP for 10% off at that site!) over small tray/sheet pan. This is for sticky dollops of honey to land into.
  2. Using a few very small spoons (egg/tea) scoop out about 1/2 – 1 teaspoon worth of honey. Drop (with the aid of the other spoon) into the cocoa (use the code STEWARDSHIP for 10% off at that site!). Make 20 small honey dollops. Do not touch the honey! Put the tray of honey dollops into the freezer and freeze for about 10 minutes.
  3. The honey will spread out, fold over so that the honey surface is coated in cocoa (otherwise it wills stick to your hands). Quickly roll the honey into balls. Return tray to freezer.
  4. Put a sheet pan (stone is great if you have it) into the freezer to get cold. If it is not a seasoned stone, line with parchment paper.
  5. If using bar chocolate, chop it finely. Melt the chocolate in a double boiler over low heat, until 1/2 – 1/3 of the way melted. Remove from the heat and gently stir for a minute or two until completely melted. Test a bit of the chocolate on your inner wrist to see if it is still hot. If it is, continue to stir until it no longer feels hot to the wrist.
  6. Crush the raspberries and set near the chocolate. Sprinkle out some of the salt on a plate so you can quickly access them. Get the frozen sheet pan out of the oven.
  7. Take a few of the balls of honey out of the freezer (I did four at a time). Quickly roll one into a ball again as they will have flattened some. Place into the melted chocolate and gently coat. Carefully drop onto the frozen sheet pan. If you scrape the side of it too hard the honey will pull out. Put a pinch of the crushed raspberries on top and gently press into the chocolate. Press 2-3 large grains of salt into the chocolate too (I did three, but the chocolate I use is unsalted.)
  8. Repeat with the remaining honey balls. Be sure to work quickly and with only a few balls of the honey out of the freezer at the time as they get soft very quickly because of the sugar content.
  9. Once done you can refrigerate the tray of chocolates for a few minutes to finish setting up quicker, but I do not recommend leaving them in the fridge for more then 10 minutes.