From crystallizing honey, you can get creamy honey.
It is enough to stir such honey intensively 4-6 times a day for 10-15 minutes and you will get its creamy form, containing very fine crystals. Such creamy honey is very good for spreading it on bread.
The ideal storage temperature for chocolate is 15-17 ° C with a relative humidity of less than 50%. Improper storage conditions for chocolate may cause a white coating to appear on its surface.