Gum Tree Apiary offers Gourmet Honey from the heart of the Western Australia Gourmet Honey from Western Australia
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Leanne Compton

CONTACT DETAILS
Leanne 
Gum Tree Apiary

Cell:+(44) 79 855-72182
Tel: +(44) 79 855-72182

Email Enquiry:
leanne.compton@gumtreeapiary.com

CHOCOLATE COVERED HONEYCOMB

INGREDIENTS

150g granulated sugar
4 tablespoons Active Jarrah honey
2 teaspoons bicarbonate of soda
450g dark chocolate



METHOD


Grease and line a deep 20 cm square cake tin. Put the sugar in a large, deep saucepan with the honey. Heat gently, stirring until the sugar dissolves. Bring to the boil and cook, without stirring for 2-3 minutes until the mixture foams and turns a deep, golden caramel.

Remove from the heat and quickly stir in the bicarbonate of soda, the mixture will immediately foam and bubble up in the saucepan, so quickly pour into the prepared tin whilst still foaming. Set aside to cool.

When the honeycomb has set, carefully remove from the tin and peel away the paper. Cut into pieces using a sharp knife- it will shatter so you will end up with different sized and shaped pieces- aiming for pieces about 2 inches long for coating in chocolate and arrange spaced apart in a tray lined with baking parchment.

Break the chocolate into small pieces and place in a large glass bowl. Allow the bowl to stand over a pan of simmering water until it has melted.
Allow chocolate to cool. Using 2 small forks carefully dip the honeycomb into the chocolate and then place them on parchment.

Chill in the refrigerator for about 30 minutes or until chocolate has set.