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A mouth-watering, gluten-free treat from the Queen of Chocolate, Kirsten Tibballs. Although this honeycomb recipe is easy to make, watch the video above are a few tips to ensure you create a deliciously crunchy result every time. Watch t
Place a large sheet of baking paper on a heatproof surface. Put the sugar, honey, glucose and 40 ml (1¼ fl oz/2 tablespoons) water in a saucepan over medium heat and stir until it starts to boil.
Once boiling, stop stirring the mixture. When the temperature reaches 157°C (315°F) — if you don’t have a thermometer the bubbles on the surface should reach a light golden colour — add the sifted bicarbonate of soda and whisk just a few times to incorporate. Pour the honeycomb mixture onto the baking paper and don’t move it until it is cold.
Temper the milk chocolate.
Break the honeycomb up into small pieces and mix it through the tempered chocolate until well coated.
Spread the honeycomb on a tray lined with baking paper and leave at room temperature to set. If your room temperature is too warm, place in a sealed container in the refrigerator.
Break the honeycomb sheet up in large chunks and serve or wrap in cellophane or sealed packaging to present as a gift.
The honeycomb has a four-week shelf life if left in a single sheet. Once broken up, it will need to be eaten within a few days.
To learn more from Kirsten, you can attend her Savour School in-person or online.
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