Dark Chocolate Honeycomb


Honeycomb is one of my top treats, especially at this time of year. The texture makes it so fun to eat and the dark chocolate adds interest to the saccharine flavour. I saw this on the front of Waitrose Kitchen magazine and just had to try it as a fab foodie gift for Christmas! I like to take it in little bags tied with ribbon and a parcel tag to all the random drinks parties I end up at over the festive season. It’s better than flowers, which don’t fit with most people’s Christmas decorations and is something more exciting than chocolates or another bottle of wine.

For one small tin:

+100g caster sugar

+ 4 tbsp golden syrup

+1 1/2 tsp bicarbonate of soda

+150g dark chocolate (70% cocoa solids or more)

Mix the sugar and golden syrup together. The texture should be like wet sand, not a smooth paste.

Let the mixture boil in a saucepan on the hob and when it’s very bubbly, gently shake the pan – do not stir as the sugar starts to crystalise.

Remove from the heat and add the bicarb. Stir thoroughly and quickly with a wooden spoon and then tip into a baking tray lined with greaseproof paper

Wack it in the fridge for about 20 mins and then break it up with your hands or bash it with a hammer!

photo 1

Melt the chocolate and dip the shards of honeycomb in. Leave them to set on greaseproof paper in the fridge. Don’t worry – the chocolate won’t stick and they’ll be easy to peel away when set.

photo 2


12 thoughts on “Dark Chocolate Honeycomb

    • It literally takes 5 mins, 15 to set and 3 ingredients! Dream recipe!!! Might bring some to work on Tuesday so come and get it!!

    • Yes I think so. Any chocolate lightens in colour when set so it also wouldn’t contrast as well. It’s SUPER sweet, sweeter than a Crunchie, so you need the bitterness of darker choc

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