Honeycomb chocolate

honeycomb

There is nothing better than this little treat to satisfy a sweet-tooth’s needs and wants.

I’m going to be honest and say that this recipe was quite tricky to make and as they say “third time is charm”. Yes, it took my three tries to get this right, as the first and second time I burnt or over stirred the soda in the caramel. I took the recipe from a weight watchers magazine (quite ironic since there is nothing slimming OR healthy about this recipe).

I would highly recommend having a cooking thermometer handy when you make honeycomb as the temperature is crucial!

When the caramel is too hot (or burns) the soda will make it bubble but, because of the heat it will also solidify at a quicker rate and this will happen.

 

So don’t let the caramel actually grow that much (like in the pic), it should bubble in the tray. Don’t over stir. If the temperature is right, you should have ample time to stir and pour. The first times I stirred and let it grow and puff IN the pot which then ruined the whole thing as it became crumbs by the time I poured it in the tray.

INGREDIENTS:

1 1/2 cups sugar

1/3 cup water

2 tbsp golden syrup

2 tsp bicarbonate soda (sifted)

200gr chocolate buttons/bar

Line a tray with parchment and set aside.

In a deep pot combine the sugar, water and the golden syrup at low heat until the sugar has dissolved. Mix the caramel with a wooden spoon.

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Rise the temperature to medium heat and place a thermometer in the pot. When the caramel reaches 120-150° take off the heat immediately and mix in the soda with a wooden spoon. This should make the caramel bubble, so try to mix the soda in as quick as thoroughly as possible and then pour it in the tray as evenly as possible. NOTE that once you pour it, it will be very difficult to spread it as it will have started setting and you want to avoid bursting the air bubbles. So when you pour, don’t stay in one spot but pour along the tray.

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Let it rest for at least an hour or until it is completely set, then you can peel off and turn.

Melt the chocolate in the microwave for 20-30 seconds. Pour over the honeycomb and spread evenly to cover the surface and let set. I put it in the fridge as it is still very extremely hot here.

Once it’s set cut into pieces. It will never come into equal shapes, but it is easier if you use a knife. As soon as you will cut into it, it will break in different pieces on its own, without too much effort.

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And there you have it.

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Enjoy. Ciao for now xox

2 thoughts on “Honeycomb chocolate

  1. How perfectly decadent you are becoming my dear. Like mother like daughter but the daughter has outshined the mother by a long stretch. Well done and keep us all posted on your culinary adventures. We have only to learn from you and you make our lives easier by tripping up first and pointing out the better ways.

    Like

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