Passionate about bee keeping, passionate about good chocolate –
a naturally tasty combination!
Passionate about bee keeping
Many years ago I started bee keeping and in no time at all became completely obsessed. These amazing little creatures were around when dinosaurs roamed the earth and have featured during the whole of human history.
I am a member of the Somerset Beekeepers’ Association Central Division and each year help out with the annual Beginners course by presenting a lecture on a aspect of beekeeping. My premises are registered with the Mendip District Council and has a 5 star hygiene rating.
Choc-o-honey wouldn’t be possible without our busy Somerset bees
About 5 years ago I started rearing new queen bees from a hive that exhibited similar characteristics of the native black honey bee. These characteristics include flying and foraging at lower temperatures as well as flying in light wind and rain. While bees imported from somewhere like Italy might produce more honey in good years, to my mind my bees are better suited to the variable climate we have in the U.K. and also feel more natural.
Native black honey bee colonies still survive in their purest form on the Isle of Mann, parts of Ireland, Scotland and northern England. There is also a project running in Cornwall called the B4 project. The demise of the native black honey bee started when bees started to imported around the 1850’s, we can’t change history but we can support native bees. Find out more by visiting the B4 project.
The honey extraction process
Honey used in these truffles has been extracted the old fashion way by hand. This first means gently uncapping the wax lids made by the bees to seal the individual honeycomb cells. After this the bee hive frames are then hand spun in a stainless steel extractor whereby the honey is released from the honeycomb and gathers at the bottom.
Fresh honey is then filtered only once or maybe twice through a food grade straining cloth to remove any pollen and propolis. Once filtered the honey is ready to be enjoyed as nature intended in its fresh and raw state.
Honey ganache, coated in Belgian dark, milk or white chocolate
After having been on various chocolate making courses and after lots of experimentation I hope I have now developed a range of dark, milk and white Somerset Honey Truffles that you will love. The richness of the natural honey ganache adds an extra flavour dimension to these truffles. People who love natural honey and quality chocolate will find the combination unforgettable and utterly indulgent. If you decide to try these truffles I would love to hear what you think.
The finished product: handmade crunchy truffles with a succulent and sweet honey center
Cocoa butter is the key ingredient in the best quality chocolate which when tempered correctly gives chocolate it’s characteristic shine and satisfying snap when you bite into it.