TFA Black Honey by universal flavours

TFA Black Honey


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Dark, rich, and deeply complex — TFA Black Honey captures the distinctive character of raw, dark honey with a bold, molasses-laced sweetness, a clean, slightly earthy depth, and a warm, lingering finish. Less floral than a light clover honey and more robust than a standard honey profile — intense, versatile, and beautifully suited as a sweetening accent or standalone in dairy, baked goods, beverages, and confectionery builds.

Flavour Profile

Top: Dark, rich honey with a bold, molasses-laced sweetness and a deep, earthy opening
Mid: Classic dark honey character with a warm, robust, slightly caramelised depth
Finish: Warm, darkly sweet, and honey-forward with a rich, lingering close

Applications

Dairy: Dark honey ice cream, gelato, milkshakes, and yoghurt
Baking and Desserts: Honey cakes, baklava, custards, and classic desserts
Beverages: Honey cocktail mixers, teas, and flavoured drinks
Confectionery: Honey gummies, hard candies, and chews
DIY: Pairs well with tobacco, vanilla, cinnamon, and other warm or dark dessert profiles

About TFA / TPA

The Flavour Apprentice (TFA/TPA) is a leading American flavour concentrate manufacturer known for its extensive range of high-quality, water-soluble, food-grade profiles trusted by bakers, confectioners, and DIY creators worldwide.

Recommended Usage Rates

Beverages: 1% – 3%
Baking and Desserts: 1% – 3%
Candy and Gummies: 1% – 3%
Ice Cream and Dairy: 1% – 4%
DIY: 3% – 10%

Ingredients

Propylene Glycol (PG), Natural and/or Artificial Flavourings. May contain Water or Ethyl Alcohol. Free from added sweeteners. Food-grade.

Nutritional Information (Per 100ml – Approximate)

Calories: 0 | Fat: 0g | Carbohydrates: 0g | Sugars: 0g | Protein: 0g | Sodium: 0mg

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Disclaimer: Universal Flavours cannot be held liable for reformulations of concentrates by the manufacturer. We will endeavour to update product descriptions if we are made aware of any changes, but unfortunately certain brands do not actively inform their customer base of such changes.

 

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