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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