Crunch Honeycomb

Chocolate Ganache

200 g dark chocolate  or toblerone

100 ml milk

80 g butter

Honeycomb

160g caster sugar

80 g golden syrup

2 tsp baking soda

Step 1 

Make Cartouche

Line a round baking tin with baking parchment

Step 2

Heat Butter Sugar Syrup

Put butter, sugar and syrup in a deep pan and heat gently until melted. Turn up the heat and boil quickly – do not stir and continue until golden brown (colour) – the colour of maple syrup.

Step 3

Add Baking Soda

Take off the heat and dump in the baking soda, then stir quickly for a few seconds as it foams and fizzes.

Step 4

Pour into Dish

Pour carefully onto the lined tray and leave to set and cool.

Step 5

Make Chocolate Fondue

Break the chocolate into pieces, put chocolate and milk into a fondue pot and light ot heat gently. You can use a bowl over simmering water or microwave if you prefer.

Step 6

Crack Honeycomb

Crack the honeycomb into bite-sized chunks

Step 7

Serve with Chocolate Sauce

Serve the honeycomb with a bowl of the chocolate fondue dip. Enough for a group of 6.

 

 

 

 

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