Chocolate Honeycomb

I really like honeycomb, it is light, crunchy and sweet. Honeycomb is good plain, but it is great coated in chocolate!

I have previously published posts about honeycomb and tempering chocolate. This post brings them together to make dark chocolate coated honeycomb pieces and a milk chocolate honeycomb block.

To make these tasty treats you will need:

• 1 cup sugar
• ¼ cup light corn syrup
• 3 tablespoons water
• ¾ teaspoon bi-carb soda (or baking soda, not baking powder)
• 100g 70% dark chocolate
• 80g milk chocolate

Many good quality dark chocolates are dairy free, which means vegans don’t have to miss out on tasty chocolate honeycomb pieces. You could also make the block using dark chocolate instead of milk.

Equipment:

• measuring cup and spoon
• saucepan x2
• bowl x2
• chocolate block mould
• over tray
• greaseproof paper

Steps:

1. Honeycomb: combine sugar, corn syrup and water in a saucepan. Bring to the boil and boil until the mixture turns a very light yellow. Remove from the heat. Add the bi-carb soda and stir. This mixture will increase in size very quickly. Pour on to an oven tray lined with greaseproof paper and allow to cool.

2. Milk chocolate block: temper the chocolate using the double boiler method – heat 2/3rds of the chocolate to 45 degrees Celsius; remove from heat, stir in remaining milk chocolate and cool to 26 degrees Celsius; reheat to 29 degrees Celsius. Once the chocolate is tempered add crumbled honeycomb and pour into chocolate block mould. Allow to cool.

3. Dark chocolate honeycomb pieces: temper the chocolate as above – heat to 45 degrees, cool to 27 degrees, reheat to 32 degrees. Break the honeycomb into bite size pieces and move around the chocolate to coat. Please on greaseproof paper to cool.