Or as we say in French, Bombes au Chocolat de Miel.

I made some chocolate covered honey comb loosely based on an idea or recipe I stole from page 157 of the American Bee Journal, the February 2020 edition, and boy oh boy was it delicious.

A bite-sized piece of comb honey dipped in dark chocolate and drizzled with milk chocolate.

I made some with milk chocolate too, but the dark chocolate ones were the best. The milk chocolate ones were a little too sweet. It all just blended together, whereas the dark chocolate made the comb honey flavour, along with the smooth velvety feel of the beeswax, jump up and say, “Wow!”

By the way, this simple method of dipping comb honey in chocolate should work well with anything. Whatever the kids can think of dunking into chocolate, go for it. (So said the person who has only done this once.)
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I stole some comb honey from my bees for the first time in about three years.

The bees quickly drew out and filled the comb soon after local fireweed came into bloom, which makes me think it’s mostly fireweed honey. Pure fireweed honey is virtually colourless. It almost looks like it’s made from sugar syrup. I’ve only tasted it once in Newfoundland from hives set up in Logy Bay. I’ve tasted other honey in Newfoundland that claims to be fireweed, but the colour and taste of it makes me think it’s a mix. A pure varietal honey in Newfoundland, with wild flowers growing everywhere, seems unlikely.