Honey and Chocolate Syrup

Serves: 400ml

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Dietary:

Meal type:

Misc:

Occasion:

Author: Dghchocolatier

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Ingredients

  • 100g unsweetened cocoa powder (single origin recommended – São Tomé is a favourite of mine)
  • 250g Cridling Honey (or other high-quality runny honey)
  • 250ml water
  • ¼ tsp sea salt
  • 2 tsp vanilla extract

Method

1. Combine dry ingredients:In a saucepan, whisk together cocoa powder and salt.  

2. Add liquids: Slowly whisk in the water until smooth. Stir in the honey.  

3. Heat gently: Warm over medium-low heat. Stir continuously – don’t let it boil!  

4. Simmer softly: Let it bubble gently for 3–4 minutes, stirring to prevent catching.  

5. Add vanilla: Remove from heat and stir in the vanilla extract.  

6. Cool and bottle: Allow to cool slightly, then decant into a clean jar or bottle. Refrigerate.  

Chef’s Tip

Honey scorches more easily than sugar – keep the heat low and stir often. For a creative twist, you can infuse herbs or botanicals in the water before adding it to the cocoa – try mint, rosemary, or even lavender for a unique seasonal note.

Flavour Pairings & Serving Ideas  

This syrup has a rich, floral, almost earthy undertone from the honey. It pairs especially well with:

- Greek yoghurt and fresh berries  

- Drizzled over warm banana bread  

- Swirled into a goat cheese mousse (a nod to my Valentine’s truffles with Abergavenny Foods)  

- Used as a chocolate dip for churros or buttery shortbread  

- Folded into whipped cream or layered in a trifle  

Storage & Shelf Life

- Keeps for up to 3 weeks in the fridge

- If it crystallises (rare with quality honey), warm gently and stir  

- Shake or stir before each use – natural separation may occur  

A Taste of the Past – Chocolate Before Sugar

It’s easy to forget, but long before sugar became the global sweetener of choice, honey was the original companion to cacao. From the ceremonial cacao drinks of the Maya to the earliest European hot chocolate blends, honey played a vital role in enhancing and preserving chocolate’s complex flavours.

This syrup isn’t just delicious – it’s a way to connect with those traditions while celebrating our own local harvests and makers.

Try It In:

- A honey mocha (swap your usual syrup)  

- A marinade or glaze for barbecue meats  

- A base for iced chocolate or frozen desserts  

- Artisan chocolate cocktails – mix with cold brew cocoa or a splash of amaretto  

Final Thoughts

This Honey Chocolate Syrup is more than just a sweet treat – it’s a celebration of sustainability, local flavour, and the deep-rooted harmony between bee and bean. Cridling Honey brings its Yorkshire terroir into every spoonful, and when combined with good cocoa, the result is both nostalgic and new.

Give it a try – and let the bees do the sweet talking.