Steps to Prepare Favorite Chocolate honeycomb

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Hey everyone, welcome to my recipe page, If you’re looking for new recipes to try this weekend, look no further! We provide you only the perfect Chocolate honeycomb recipe here. We also have wide variety of recipes to try.

Chocolate honeycomb

Before you jump to Chocolate honeycomb recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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We hope you got benefit from reading it, now let’s go back to chocolate honeycomb recipe. You can have chocolate honeycomb using 5 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Chocolate honeycomb:

  1. You need 100 g of caster sugar.
  2. Get 4 tbsp of golden syrup, honey or maple syrup.
  3. Get 1 1/2 tsp of bicarbonate of soda.
  4. You need 100 g of dark chocolate.
  5. You need of Baking tray, lined with parchment/baking paper.

Steps to make Chocolate honeycomb:

  1. Weigh the caster sugar and syrup/honey into a pan and mix together..
  2. Set over a medium heat. Don't stir, just gently melt the two together and keep a beady eye on what's taking place in your pan – it shouldn't burn or turn too dark..
  3. Once melted, which should take around three minutes, you're ready to add the bicarb. (If you're that way inclined, use a sugar thermometer to check you've reached 160 degrees or – fnarrr – somewhere around the hard crack area.).
  4. Off the heat, mix in the bicarb with a wooden spoon. It will bubble and rise up like lava – this is what gives honeycomb its bubbly, aerated texture – so work fast, and pour immediately into a small, baking paper-lined tray..
  5. Leave the honeycomb to cool, which takes around half an hour (depending on the temperature of your room). Once cool, bash it up into shards..
  6. Melt the chocolate, either in a double pan or in the microwave for around 90 seconds, in 30 second bursts..
  7. Dip the pieces of honeycomb into the melted chocolate – this quantity is just enough to half coat each piece, so use 200g if you want to fully coat yours – and place back on baking paper to set..
  8. Store in an airtight container (I like Weck jars as they are both functional and look good). Whatever you do, keep it away from moisture. Add a little festive sparkle with a glittery gold ribbon to match the golden treats within..

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