Cacao and Raw Honey, Nothing Else

Two Ingredients, One Jar

Cacao and raw honey. That is the whole ingredient list. No emulsifiers holding it together, no sugar bulking it out, no vanilla smoothing over the edges.

What you get is thicker than syrup and softer than a solid. It spoons out cleanly at room temperature and loosens as it warms.

Ways to Use It

In a Cup

Stir a heaping teaspoon into hot water or warm milk until it dissolves. Less sweet than cocoa mix, and heavier on the cacao.

On Bread

Spread it across warm toast, sourdough, or a plain roll. It behaves like a chocolate spread without the oil separation.

Straight

Off the spoon, which is how most people end up using it.

Cacao and Cocoa Are Not the Same Thing

Cocoa powder is roasted at high heat and often alkalized, which mellows the flavor and lightens the color. Cacao is processed at lower temperatures and keeps more of its original bitterness and depth. If you have only ever had hot cocoa, this will taste sharper and closer to the bean.

Storing It

Room temperature, lid on, out of direct sun. Do not refrigerate, and keep water out of the jar. Honey is naturally shelf stable, so this keeps far longer than most pantry spreads.

A Note on Batches

Color and thickness shift from jar to jar depending on the honey. Darker honey makes a darker paste. Nothing is wrong when the jar you get does not match the last one.