This particular specialty has a slightly bitter taste and is very versatile: in dark sauces, for baking, for our fine chestnut honey parfait and of course for breakfast.
The honey is amber to reddish brown and a little bit viscous.
Many inhibins (antibacterial substances) and ferments make chestnut honey very compatible and give it antibiotic effect.
Of course you can freeze honey. Due to the low temperature of the honey is longer lasting - which makes sense, for example, if you are in holiday.
Many beekeepers freeze the honey after harvest in order to preserve the large quantities longer or to store the honey for the winter cool.
If a honey is "too liquid" for you:
Simply store the jar in the fridge or even in the freezer. The cold makes it stronger and therefore the honey is not too liquid for your bread.