• Ginger and dark chocolate honeycomb

    Serves: +- 25 pieces
    Cooking Time: 1 hour

    Ingredients

    • 180g (1 cup) white sugar
    • 250ml (1 cup) syrup
    • 15ml (1 tbsp) white vinegar
    • 15ml (1 tbsp) fresh ginger, finely grated
    • 15ml (1 tbsp) bicarbonate of soda
    • 400g dark chocolate, melted

    Instructions

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

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

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

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

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    melted and the sugar has dissolved.

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

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

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    the temperature reaches 150°C.

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

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

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

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    honeycomb when set.

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    5. Pour the mixture into the trays.

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

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

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    for a few days.

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