Hi, I'm new here, so bear with me if I do something wrong (but let me know!)
I've always wanted to know how to make creamed honey, so I did a lot of research when I saw your post. There are several good sites with instructions, but here's the link to the one I found most helpful:
It's a very concise YouTube video tutorial of how to easily make your own creamed honey. (There are also written step-by-step instructions included on this page.)
One note not included in the video that seems to bear mentioning, is that if you do heat up honey that has already crystalized in an undesirable manner, be sure to skim off any foam or impurities, and you must first cool it to between 70 and 90 degrees, so that you don't also melt your "seed" honey when you stir it in.
Oh, one other thing I saw elsewhere that I feel I should mention: when stirring the "seed" honey in, try not to incorporate air into your mixture.
I know that I'm DEFINITELY going to try this soon, because the controlled crystalization that "whipped" honey creates prevents the nasty crystalization that happens when your standard jar of honey sits in your pantry for an extended time!
There was a mention somewhere among my internet travels that you can add cinnamon into your honey with the seed honey, so I'd try adding cocoa if you want chocolate whipped honey. I read that you're not supposed to add liquid, though. It might be worth sacrificing a small jar of the stuff to try mixing in some gorgeous, melted dark or even bitter chocolate; but I wonder if it would solidify too hard?