Chocolate honeycomb
Ingredients
3 Tbsp honey (or rice malt syrup)
1 C coconut sugar
2 tsp bicarb soda
150g dark ghana 72% Whittakers chocolate, melted
Directions
Line a square 20cm tin with baking paper so it’s over hanging the sides, making it easier to lift the honeycomb out later. Place honey and coconut sugar in a pot over low heat until the sugar dissolves (approx. 5 mins) Bring the mixture to the boil, let it gently boil without stirring too much but also watching that it doesn’t burn! Stir if you have to, you don’t want it to stick to the bottom. Remove from the heat, add the bicarb. Pour into tin. Once it’s cooled, put into the fridge overnight. Once set, melt and drizzle choc over the top, put back into the fridge to go hard. Roughly chop up into pieces, store in the fridge. The hardest part—trying to only eat one piece at a time!
Yum!
Sarah X