Make Your Own Chocolate-Covered HoneycombOctober 4, 2015
While most might pin it on our soft serve players for championing honey and honeycomb on ice cream, I know for one thing that the waxy type isn’t one I’d look for. Normally, I’d request for the golden syrup to be laced around my ice cream and sprinkled with a bit of sea salt, but a recent trip to Sunday Folks in Singapore got me hooked on the solid stuff.
Sticky, sweet, yet surprisingly light, I found myself popping more of Sunday Folks’ dark-chocolate dipped honeycomb into my mouth than the earl grey soft serve that was sadly melting away in the corner. Today on Pepper.ph, we’ll teach you how to make your very own chocolate-covered honeycomb that has that burnt caramel finish that you can use to top on your ice cream, garnish on your cakes, or eat straight from the bowl. Go one step further and fill a candy bar mold, for something close to a Crunchie or Violet Crumble.
Dark Chocolate Honeycomb
Total Time: 30 minutes (plus cooling)
Yield: 2 dozen pieces
- 1 cup white sugar
- 6 tbsps honey
- 3 tsps baking soda, sifted
- 1 cup dark chocolate, melted
- Prepare two sheet pans, one lined with foil and the other lined with baking or wax paper.
- Heavily grease the foil-lined sheet pan and set both aside.
- In a large pot, combine the sugar and honey.
- Cook over medium heat until the sugar is dissolved.
- Turn the heat up to medium-high and let the sugar mixture cook until a dark amber color, about 3-4 minutes.
- Take the pot off the heat and add in the baking soda.
- Whisk the mixture quickly until it foams up, but do not over mix and kick out the air.
- Pour the mixture out onto the sheet pan prepared with greased foil.
- Leave to set and cool completely.
- Once hardened, break the honeycomb into pieces.
- Dip half of each piece into the melted chocolate and set on the pan lined with parchment paper.
- Place in the fridge and allow the chocolate to harden, about 10-15 minutes.
- Remove from the fridge and serve.