You can take honey that has crystalized and set it in sunlight to "melt" back into the gooey goodness, but you can't do that to chocolate that has that white powdery stuff on it.
yeah, that's the same thing. roughly. but you'd be good to go to be sure
A wise citizen once said:
It is telling how someone can think their idea is so novel, and rather than doing research go ahead and announce it like it is something new.
ANytime I've had chocolate that has the white stuff I've binned it. Even if it isn't spoiled, doesn't it taste bad ?
Not harmful. It's like the white "powder" on hard cheeses, which is just calcium crystalizing over time. Totally safe.
But your grocery store honey is already pasteurized. That's more controlled than your microwave, so if you were looking to feel guilty about something, save it for when your neighbor gives you some from her hive next door.