Ginger and dark chocolate honeycomb

Line 2 medium baking trays with baking paper and spray with non-stick

cooking spray. If you prefer chunkier honeycomb, use one tray; if you prefer

thinner honeycomb, use both trays to distribute the mixture evenly between.

2. Heat the sugar, syrup and vinegar over very low heat until the syrup has

melted and the sugar has dissolved.

3. Stir in the grated ginger, turn the heat up slightly and allow it to bubble away

without stirring again. Using a sugar thermometer, let the mixture cook until

the temperature reaches 150°C.

4. Remove the syrup from the heat and stir in the bicarbonate of soda – be

careful as it expands quite a bit. Stir until it is fully combined. Leave a few

bigger bubbles here and there to allow for some bigger holes in the

honeycomb when set.

5. Pour the mixture into the trays.

6. Allow the honeycomb to cool and break it into bite-size chunks. Dip each

piece in melted chocolate and allow it to cool. Store in an airtight container

for a few days.