Honeycomb chocolates
Complexity: easily
Servings: 8
Calories 537, total fat 18 G., saturated fats G., proteins 4 G., carbohydrates 95 G., fiber G., cholesterol mg, sodium mg, sugar G.
These candy bars are very chewy and have a crispy outer shell, perfect for dipping in chocolate. Try a few to get a feel for their true flavor, and then "preserve" the rest in chocolate. They shouldn't be left uncovered for long periods of time: they absorb moisture from the air, becoming soggy and sticky. To prevent this, store them in a bag inside an airtight container, after coating them in chocolate. This way, the candies acquire a finished appearance and can last for several days.
You can adjust the thickness of the candies by choosing the desired baking pan size. If you use a 28x43 cm pan, the candies will be about 0.6 cm thick. A 33x22 cm pan will produce candies 1.3 cm thick, and a 20x20 cm pan will produce even thicker candies. Simply pour the foamy mixture onto the baking sheet and allow it to dry into a honeycomb pattern.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup honey
- 1/2 cup corn syrup
- 2 cups granulated sugar
- 1 tbsp. with a little baking soda
- 1/4 cup water
- 350 g dark chocolate
- 2 tablespoons of margarine
We recommend
Cooking the dish according to the recipe:
- Prepare a rimmed baking sheet by lining it with foil and spraying it with non-stick cooking spray.
- In a large saucepan, combine the honey, corn syrup, sugar, and 1/4 cup water. The saucepan should be large enough to allow the mixture to triple in size. Stir the ingredients until the sugar is completely dissolved. Use a damp pastry brush to brush around the sides of the saucepan, removing any sugar crystals.
- Insert a thermometer into the syrup and cook the mixture over medium-high heat without stirring until it reaches 150°C.
- Once the mixture reaches the desired temperature, remove from heat and add all the baking soda. Immediately whisk to incorporate the baking soda, being careful—the mixture will foam violently!
Once the baking soda has combined with the mixture, carefully pour the mixture onto the prepared baking sheet. - Let it cool completely and harden, then break it into small pieces. The honeycomb can be eaten as is or coated in chocolate.
- Combine the chocolate and margarine in a suitable bowl and melt completely in the microwave, stirring every minute. Please note: the amount of chocolate needed may vary depending on the thickness of the finished candies and how many pieces are obtained.
- Using two forks, dip the candies in the chocolate, coating them completely, and place them on a baking sheet. Repeat with each honeycomb and refrigerate until the chocolate hardens. The candies taste best within the first 24 hours.
Author of the recipe - Elizabeth Labau is a food writer, pastry chef, and food photographer based in Salt Lake City, Utah.
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