Indulge your sweet tooth with this irresistible treat that combines the crunch of honeycomb with the rich, velvety smoothness of dark chocolate.
Perfect for a homemade gift or a luxurious snack, this dark-chocolate dipped honeycomb is sure to impress both friends and family.
Dark-chocolate dipped honeycomb
Ingredients
- 110g honey
- 200g castor sugar
- 2 tbsp bicarbonate of soda
- 2 x 80g slabs good-quality dark chocolate, melted
- freshly brewed espresso, to serve (optional)
Instructions
Grease and line the base and sides of a 20cm-square cake tin with baking paper. Set aside until needed.
Combine the honey and castor sugar in a large saucepan placed over medium heat. Gently swirl the saucepan every now and then until the sugar has dissolved. Do not stir the mixture as this will cause it to crystallise. Keep a very close eye on the syrup as it can burn quickly. Once the mixture reaches 130˚C on a sugar thermometer, remove from heat and add the bicarbonate of soda, stirring
vigorously with a wooden spoon until just combined. Be mindful not to overstir. Quickly tip the mixture into the prepared cake tin and set aside until completely cooled, about 2 hours.
Once cooled, remove the slab of honeycomb from the cake tin and discard the baking paper. Break/cut the slab into bite-sized pieces, then dip each piece in the melted dark chocolate. Serve with shots of freshly brewed espresso, if desired.
ALSO SEE: SPICED BLUEBERRY AND CHOCOLATE HONEYCOMB TART
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
