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Chocolate Honey Peppermint Patties Recipe

Jul 08 2016


Have you ever heard of whipped honey?  Its velvety, thick, and creamy texture is enjoyable right off the spoon.  But today is World Chocolate Day and we knew of a perfect recipe to share.  It combines unsweetened chocolate’s tartness with the whipped honey’s sweetness, tang, and texture.  You’ll love it!

Your body will love it, too—chocolate’s flavonols (a type of flavonoid and antioxidant) effect your vascular health, help remove environmental toxins, and help your body repair itself.  Unsweetened chocolate has zero grams of sugar as well!  Honey adds the sweetness to this recipe, but also contains many antioxidants and enzymes.  This chocolate and honey pairing is fantastic for your taste buds and the rest of your body!



  • 3 oz. of unsweetened chocolate baking squares (100% cacao)
  • ¼ cup of whipped (creamed) honey (We used Breitsamer Honig Rapsflower Blossom Raw Honey)
  • a drop of peppermint extract (optional)
  • a chocolate candy mold


  1. Chop the chocolate into square size pieces and place in a microwaveable-safe bowl.
  2. Microwave the chocolate for 30 seconds and stir.  Repeat until you can stir the solid chocolate completely into the melted chocolate.
  3. Spoon the melted chocolate into the chocolate mold and use your spoon to brush the chocolate up onto the sides.  (Do not fill the molds completely, just coat the inside of the mold to make a shell—make sure you leave room for filling and a top layer of chocolate).
  4. Refrigerate the chocolate in the mold until hardened.
  5. If you are flavoring your honey with peppermint, pour a drop onto a spoon and mix into your honey.  Taste and add more as needed.  We preferred a main flavor of honey with an accent of mint.  If you would like it very minty, feel free to add more peppermint extract.  (Different peppermint extracts will be stronger and your taste testing is the best way to get the flavors spot on!)
  6. Remove your chocolate mold from the refrigerator and place a dollop of honey in the center of each hardened chocolate shell.
  7. Refrigerate for just a few minutes so the honey can firm up.
  8. Top the chocolate shell and honey dollop with more of the melted chocolate so the honey is completely covered.  Once inverted this layer forms the base of the chocolates.
  9. Refrigerate the chocolate mold until the chocolate is hardened.  Remove just before serving and pop the chocolates out of the mold.

Makes 10 chocolates.  Recipe adapted from National Honey Board.

Did you find that you BEE-came crazy for these chocolates?  Let us know how they turned out for you!