chocolate coconut honeycomb recipe

Chocconut Honeycomb Recipe

Ingredients for Chocconut Honeycomb champagnetwist.wordpress.com
Ingredients for Chocconut Honeycomb
champagnetwist.wordpress.com
Golden Honeycomb Recipe champagnetwist.wordpress.com
Golden Honeycomb Recipe champagnetwist.wordpress.com

 

 

As promised yesterday, here is the recipe for the Chocolate Honeycomb, or a homemade version of the Crunchie chocolate bar – but with a twist.

For the honeycomb recipe, click here.

 

 

 

Ingredients:

  • 8 oz good quality chocolate (70% cocoa solids minimum)
  • 2 tbsp coconut oil
  • 1 tbsp desiccated coconut

Method:

  1. Melt the chocolate either in a microwave or over a Bain-Marie.
  2. Stir in the coconut oil into the melted chocolate.
  3. Partially dip the pieces  of honeycomb into the chocolate mix, and place them on to a sheet of grease proof paper or a silicon tray.  Cool in the fridge.
  4. When the chocolate covering has dried, re-dip into the chocolate mix to ensure a thick covering.
  5. Sprinkle the desiccated coconut over the chocolate covered honeycomb, while the chocolate is still wet.
  6. Allow the chocolate to harden, and then enjoy.
chocolate covered crunchie honeycomb recipe
Chocconut Honeycomb Recipe
champagnetwist.wordpress.com
chocolate coconut honeycomb recipe
Chocconut Honeycomb Recipe
champagnetwist.wordpress.com
honeycomb recipe, hokey pokey recipe

Golden Honeycomb Recipe

honeycomb recipe, hokey pokey recipe
Golden Honeycomb recipe champagnetwist.wordpress.com

It’s Blue Monday today, so what better excuse is needed to make Golden Honeycomb.

Ingredients:

  • 5 tbsp golden syrup
  • 150g golden caster sugar
  • 2 tsp bicarbonate of soda

Method:

  1. Measure out the bicarbonate of soda in a small bowl and set aside.
  2. Prepare a silicon dish or a foil lined baking pan and set aside. Make sure your wooden or silicon spoon is nearby.
  3. Boil a full kettle of water – you will thank me later!
  4. In a heavy bottomed saucepan, gently heat the sugar for about 5 minutes until it begins to caramelise.
  5. Add the syrup to the heated sugar, and bring to the boil – about 5 more minutes. Do not stir the mixture, just gently swirl the saucepan.
  6. When the sugar mix has become the colour of dark amber or copper, remove immediately from the heat and add bicarbonate of soda. Stir quickly with the spoon.
  7. After a few seconds pour the mixture into your prepared tin and allow to cool for at least an hour. Take care as the mixture will be extremely hot.
  8. Pour the recently boiled water from the kettle into the saucepan, and add the spoon to the saucepan. This will make cleaning far easier.
  9. When cooled, remove the honeycomb from the tin and break into pieces.
  10. Eat!

To make chocolate covered honeycomb, tune in tomorrow for the recipe.

Are you going to try out this recipe? Please show us your results in the comments below.