Dark chocolate honeycomb bites
Honeycomb, cinder toffee, hokey pokey – whatever you choose to call it, it’s rare to find someone who doesn’t love this sweet treat.
At the Pipe and Glass we serve these as a garnish with our cinder toffee ice cream, which has been on the menu since day one and is always a firm favourite with our customers.

This is a really simple recipe which creates fabulous results, but take heed: when the mix turns light golden in colour, speed is of the essence. Remove it from the heat immediately and add the bicarbonate of soda to prevent overcooking. And it’ll be hot and bubbling, so do take care.

This is essentially a very smart version of a good old-fashioned Crunchie bar – so smart, though, that alongside a glass of dessert wine or sherry (we especially like them with a nice glass of Pedro Ximénez), they make great petits fours. And, of course, package them up prettily, and they make the perfect gift for a sweet-toothed friend.



Ingredients

  • Makes 30 bites 
  • 75g honey
  • 540g sugar
  • 5 tablespoons of water 
  • 20g bicarbonate of soda
  • 300g good quality dark chocolate buttons



Method
  1. Put the honey, sugar and water into a deep pan (it needs to be deep as the mix will bubble up to the top) and bring to the boil. Continue boiling until the mix turns light golden in colour. Remove from the heat and immediately whisk in the bicarbonate of soda – this is when the mix will really bubble up, so be careful!
  2. Pour onto a tray lined with greaseproof paper and allow to cool.
  3. When cool break into bite-sized pieces by tapping with the heel of a knife. 
  4. Melt 200g of the chocolate in a bowl over a pan of hot water. Remove from the heat and add the other 100g of chocolate to melt. While the chocolate is still runny, dip and coat the pieces of honeycomb in it and lay onto some greaseproof paper or a silicone mat and allow to set.


PUBLISHED :November 2019
TAGS : RECIPESFOOD
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food served

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pipe and glass
west end
south dalton
beverley
east yorkshire
hu17 7pn

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