• Recipe and styling by Claire Ferrandi

    Photograph by Dylan Swart

    Dark-chocolate dipped honeycomb

    Serves: Makes 25 pieces
    Total Time: 30 mins + 2 hrs, to cool


    • 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com