Honey from eucalyptus flowers will have a deeper and darker color, with a slightly sharp taste. Honey from citrus-fruit flowers will have a light amber color and a coarse texture. Its taste and color depend on the flower from which its nectar derives. Honey is known as a natural substance that’s far more healthful than sugar, especially white sugar. On Rosh Hashanah, we are used to eating pure honey cakes, but baked goods that combine honey with chocolate can refresh the traditional dessert menu. In my opinion, when used in the proper quantity, honey (and not sugar) is a more natural ingredient to be combined with chocolate, best allowing its fruit and nut flavors to come to the fore.Ĭhocolate honey cake. The same is true of chocolate cakes and pastries: Adding a small amount of sugar enables the bitter chocolate flavor to open up. In order to allow the beans to open up and attain the entire range of flavors within them, sugar is added to the beans during production. During the fermenting, new flavors emerge with hints of fruit, sherry and flowers thereafter, the beans are roasted, and at this stage the sweet and nutty flavors are released. The production of chocolate the culinary wonder that arouses strong sensations and emotions begins with the fermentation of fresh cocoa beans, in a process that eliminates their pungency and moderates their bitterness.
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