8ouncesgood quality dark chocolate(at least 60% cacao), roughly chopped
Raw honey
Instructions
Heat two thirds of the chocolate over a double boiler until melted and smooth. Remove from the heat and stir in remaining chocolate until fully melted.
Spray a candy mold lightly with non-stick spray. Using a spoon or pastry brush, coat the mold with a thin layer of about half the melted chocolate. Place the mold in the refrigerator or freezer until set, at least 10 minutes.
Carefully place a drop of honey in the center of each mold, being careful not to overfill. I found it easiest to use two butter knives to work with a thicker honey. If all you have is liquid honey feel free to just drizzle and drip, but know that the final appearance may suffer.
When each mold is filled with honey, pour the remaining chocolate over the top and gently smooth to cover the honey without too much excess chocolate on top. Place the mold in the refrigerator or freezer again until firm, at least 10 minutes.
Remove the molds from the refrigerator and carefully twist to begin releasing the chocolates. Depending on the type of mold you use, you may need to break the candies apart a bit with your fingers. Store chocolates in an airtight container in the refrigerator to avoid melting. They can be served cold or at room temperature.