Another flashback to my youth in the land down under – Violet Crumble anyone? Crunchie perhaps? Gone are the days spending pocket money on a king sized Crunchie chocolate bar for morning tea (or sometimes for breakfast, alongside a packet of Twisties… how am I not dead?!), so now I have to make something similar from scratch to curb the cravings.
Making honeycomb is SO much fun, but it contains SO much sugar. This is definitely a treat recipe, not a staple! Makes you realise how much c r a p is in commercially sold chocolate bars. At least with this recipe you know exactly what’s going into it. The fun part is chucking in the bicarb soda – you’ll feel like you’re in a science lab, for real.
Only four ingredients in this you’ll be happy to know, but it does take a bit of faffing. It’s not the most immediate of chocolate craving crushers, but it’s worth it for the deliciousness that is waiting at the end. The only question to answer now is – will you keep it in the fridge or leave it out? That age old argument…
3 Tbsp rice malt syrup
1 cup coconut sugar
2 tsp bicarb soda
1 x block dark chocolate, melted (approximately 150 grams)
Line a small baking tin/dish with parchment paper so that the paper is hanging over the sides (my dish measures 18cm x 10cm)
Add the rice malt syrup and coconut sugar to a medium sized saucepan (not a small one!) and stir occasionally on low heat. You want all of the sugar to have melted, so continue to stir for up to 10 minutes, or until all of the sugar has dissolved.
Once dissolved, bring to the boil and without stirring, let the mix gently boil for about a minute.
Remove saucepan from the hob and add in the bicarb soda, stirring to combine.
The mix will fluff up a bit – the fluffier the better! Ensure all of the bicarb soda is mixed in, but try not to over-stir.
Transfer the mix to the lined baking tin and allow to cool.
Once the mix has cooled, cover with cling film and place in the fridge overnight.
The next day, remove the honeycomb from the fridge, remove from the baking tray and chop into bite sized chunks. No need to be regimented here, rustic is good!
Line a baking tray/dish with parchment paper as before.
Melt the chocolate using the double boiler method.
Place the chopped honeycomb into a large bowl and drizzle the melted chocolate over the top. Stir to combine.
Transfer the chocolate honeycomb mix to the lined baking tray/dish and press down with a spatula to ensure there are few gaps in the mix.
Place in the fridge for 10 minutes to set.
Remove from the fridge and serve immediately.
Time to make: 5 minutes prep, 15 minutes on the hob/pan, 5 minutes combining = 25 minutes (plus overnight)
On a scale of easy (1) to pull your hair out difficult (5) = 2 – be careful not to burn the sugar/syrup mix, plus waiting time is excruciating!
#nowplaying The Cribs – We Share The Same Skies