Honeycomb

The perfect pairing to our Double Chocolate Ganache pot, honeycomb adds a delicious sweet garnish with added crunch.

INGREDIENTS

  • 110g of cane sugar

  • 40g of glucose

  • 20ml of water

  • 70g of honey

  • 6g of sodium bicarbonate

METHOD

  • Line a wide, rimmed metal baking tray with some parchment paper

  • Add sugar, glucose, water and honey to a medium sized pan. Cook on a high heat until the syrup reaches 156°C, and turns golden brown

  • Remove the pan from the heat and whisk in the bicarb, whisking vigorously to dissolve any lumps. It will bubble up a lot, so take care

  • Quickly pour the mixture into your prepared container. Allow to cool completely before breaking into small pieces to use as garnish, or storing in an airtight container. We served ours with some chocolate covered cacao nibs and a Pots & Co Double Chocolate Ganache