Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Dark-chocolate dipped honeycomb
- 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)
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.