I have a 2-pound block of dark no-sugar-at-all chocolate, and I want to use some of it as coating for candies or popsicles. It's 100% raw cacao, so I'm thinking of melting some and using honey as a sweetener (from a previous experiment I know it'll take a lot of honey!), because I think powdered sugar or any other sweetener will have a hard time dissolving in it. I was thinking of using the cacao/honey mixture to coat the final product, but I'm doubtful if it'll work like that.
I've never worked with raw chocolate before, so I'm wondering if it's advisable to temper it, and how to do it, or just try and use it as is (just melted, that is). Also, if anyone could advise on the honey as sweetener I'd appreciate it. I once tried stevia, but it took a lot of it and the difference was not very noticeable. I also read somewhere that using agave or corn syrup would not work because of their high water content, so I'm hoping honey works better for this purpose.
Thank you in advance.