Chocolate-covered honeycomb bars
Brittle aerated golden caramel broken into bars and dipped in dark chocolate.
Prep15 min
Cook5 min
Rest45 min
Servings8
Recovered from Christoph's Apple Notes and rebuilt from the verified source formula
Ingredients
Written for a 20 × 20 cm dish
Units
Temperature
Servings
- 115 g granulated sugar rounded
- 80 g golden syrup rounded
- 7.5 g baking soda, sifted rounded
- 200 g dark chocolate, finely chopped rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Line a 20 cm square heatproof pan with parchment. Sift the baking soda and keep it beside the hob.
- Heat sugar and golden syrup without stirring until melted, then simmer over medium heat for about 3 minutes until the colour of maple syrup, about 150°C.
- Remove from the heat. Whisk in the baking soda quickly with your face and hands back, stop as soon as the mixture expands, and scrape immediately into the pan. Do not spread or touch it.
- Leave completely undisturbed until cold and hard, about 30 minutes, then break into bar-size pieces.
- Melt the chocolate gently. Dip each piece, drain well and set on parchment until firm. Store airtight in a dry place.
Notes
- Caramel causes severe burns. Keep children away and never touch or taste it while hot.
- Use baking soda, not baking powder. Stir only briefly or the bubbles collapse.
- Humidity makes honeycomb sticky; the chocolate shell and airtight storage slow that change.
Sources consulted
Sources consulted
From Christoph Mayer