Honey, Please!

January 26, 2012

Fleurir's Crispy Honeycomb is made with Virginia honey.

Even in my free time, I find myself reading up on food. An article I saw a few weeks ago predicted a “trendy” item for the new year that I used to think was pretty ordinary: honey.

It’s been consumed by humans for at least as long as written history, but suddenly it’s cool again: It’s all-natural and artisanal, and it’s even purported to have health benefits.

I wouldn’t normally be excited about something so commonplace earning such a (subjective) honor, but I happen to have just tasted chocolate-covered honeycomb, and now I, too, am singing honey’s praises.

Have you ever tasted honey in the form of “honeycomb” — crunchy, stick-to-your-molars candy that’s actually a mixture of honey, sugar and baking soda? (It’s all heated together and then cools into a stiff form filled with tiny air bubbles.) I found this treat, covered in dark chocolate, at Fleurir Chocolates (3235 P St. NW), which I visited for the first time while on a chocolate tour of Georgetown (see my story). Fleurir’s Crispy Honeycomb ($7.50 for a 4-ounce box) — made with tupelo honey from Gunter’s Honey in Berryville, Va. — tastes a lot like Cadbury Crispy Crunch bars, but with higher-quality chocolate. Paired with slightly sweet cocoa, the honeycomb tastes far more complex than sugar; I detect notes of citrus and caramel.

If 2012 turns out to be the year of honey — in all sorts of surprising shapes, forms and flavors — I think that would be pretty sweet.

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Katie Aberbach | January 26, 2012