Chocolate Honeycomb Crunch

What is nicer than honeycomb and chocolate?  Answer:  chocolate honeycomb, of course!   I originally suggested this as a Christmas present, stored in an airtight artisan jar.  I then tried it myself, and it didn't make the jar.  So I've changed my mind completely, and decided that it has a ridiculously short shelf-life, and ideally needs to be eaten pretty instantly....  Go on, you know you want to! The photo just doesn't do it justice, it really has to be tasted to be believed.  

Chocolate Honeycomb Crunch 

Chocolate Honeycomb Crunch

85g caster sugar

2tbsp clear honey or golden syrup

1 tsp bicarbonate of soda

Approx 10oz/250g dark chocolate

1 tbsp water

2 floz double cream

2oz/50g white chocolate

gold dust

Grease (well) a non-stick baking tray with a light oil.   Heat the sugar and syrup/honey in a pan, stirring until the sugar has melted.  Bring to the boil and allow it to boil until it is medium caramel coloured – just before you can smell the burn, which means it is more than ready!  

Take it off the heat, throw in the bicarbonate of soda and then mix it up with a metal whisk.  It will foam uncontrollably.  Pour it into the baking tray to cool it down.  After about half an hour, it should be cool and crisp.  Break into large pieces.

Take a second dish, with higher sides, and put in a piece of parchment or waxed paper.  Fill it with the honeycomb crisp pieces.   Melt the dark chocolate in the microwave with the water.  When you are stirring it after it has melted, add the double cream, which will stop it from “seizing” and going stiff.   If it isn’t playing ball, add a little more cream.  

Dollop the chocolate all over the honeycomb crunch, going for the “home made” effect.  Melt the white chocolate and pour it all over the top in artistic stripes.  Add the gold dust.   Chill until the chocolate has set, cut it into pieces.   

Honeycomb needs to be kept in an air tight tin or jar, so maybe that artisan jar isn’t such a bad idea after all!