Jason Atherton’s Chocolate-Coated Honeycomb

A fun take on the Crunchie bar, this decadent nibble will put a smile on anyone’s face


Ingredients 
• flavourless oil or melted butter, for greasing
• 130g caster sugar
• 20g runny honey
• 20ml water
• 50g liquid glucose
• 4g bicarbonate of soda
• 100g dark chocolate, chopped, (with at least 60% cocoa solids)

Method 
1 Lightly grease a 20cm square cake tin. Put the sugar, honey, water and liquid glucose into a heavy-based pan and set over medium heat.
2 Give the mixture a quick stir, then let the sugar dissolve slowly, swirling it in the pan now and again.
3 Once all the sugar has dissolved, increase the heat to high and boil the syrup vigorously until it begins to turn to an amber-coloured caramel.
4 As soon as the mixture has started to caramelise, take the pan off the heat and tip in the bicarbonate of soda. Immediately beat the soda into the caramel using a heatproof spatula until the mixture is foaming.
5 Quickly pour and scrape the honeycomb mixture into the greased tin, taking care not to get any of the piping hot mixture on your hands.
6 Gently tilt the tin from side to side to even out the honeycomb, then leave to cool and set for about an hour. Once the honeycomb has hardened, use the tip of a knife to break it into large pieces.
7 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Remove from the heat.
8 Coat the honeycomb pieces in the melted chocolate (dip them in, or hold over the bowl of chocolate and spoon it over them), then set them on a baking sheet lined with a silicone mat and leave to set.
9 When the chocolate has hardened, store the honeycomb in an airtight container, with sheets of baking parchment between each layer.
10 To serve, I like to cut the chocolate-covered pieces in half to show off the honeycomb.

Recipe courtesy of Jason Atherton, extracted from Social Sweets

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