Chocolate Honeycomb

• butter↗

  for the pan

• golden sugar↗200g g
• golden syrup↗5 tbsp tbsp
• baking soda↗2 tsp tsp
• dark or milk chocolate↗150g g

  broken into pieces

Step-by-step instructions

1. 1

   Grease a 20 cm square pan with butter. Combine the sugar and golden syrup in a deep saucepan over low heat until the sugar melts. Avoid bubbling until the sugar is fully dissolved.

2. 2

   Increase the heat slightly and simmer until the caramel turns amber (takes only a short time). To test, turn off the heat and drop a bit of the mixture into a glass of very cold water. If a hard ball forms, the caramel is ready; otherwise, reheat briefly. Then, as quickly as possible, turn off the heat, add the baking soda and whisk with a wooden spoon until it disappears and the mixture foams. Immediately pour into the pan—be careful, the mixture is very hot.

3. 3

   Let the honeycomb sit in the pan for 1–1.5 hours until it hardens (it will continue to bubble).

4. 4

   Line a baking sheet with parchment paper. Melt the chocolate in a small heat‑proof bowl over a saucepan of gently simmering water.

5. 5

   Break the honeycomb into pieces and dip half of each piece into the chocolate. Drizzle with remaining chocolate and a pinch of sea salt, if desired. Let set in the refrigerator for 1 hour.