Honeycomb Crunch from Rococo: Mastering The Art Of Chocolate by Chantal Coady
As an urban beekeeper I find cinder toffee (also known as honeycomb) is a lovely way for me to share my honey. Enrobing it in dark chocolate tempers its sweetness: go for unsweetened 100% cocoa sol...
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Cooking tools:
- Candy thermometer
- Cake pan
- Parchment paper
- Saucepan
- Stove
Ingredients
- 200 g honey
- 400 g golden caster sugar
- 500 g good quality dark chocolate, tempered, for dipping (optional)
- 10 g bicarbonate of soda
- 20 ml cider vinegar
- 100 ml water
- 100 g liquid glucose
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