Recipes
Honeycomb
30 minutes
Preparation time
15 minutes
Cooking time
12
Serves
Ingredients
Honeycomb
200 g caster sugar
50 g honey
75 g liquid glucose, warmed
2 tbsp water
1 ½ tsp bi-carb soda, sieved
Finishing
200 g good quality milk couverture chocolate, for dipping
Method
Honeycomb
- Place the sugar, honey, liquid glucose and water into a large saucepan on high heat, induction setting 8, and stir until it begins to boil.
- Once boiling stop stirring and bring to 156°C.
- Add the sieved bi-carb soda and whisk to incorporate.
- Immediately pour the honeycomb into a large metal bowl lined with baking paper.
- Do not move the bowl, allow to cool at room temperature.
- Once completely cooled, break the honeycomb into bite-size pieces.
Finishing
- To temper the chocolate, place it into a saucepan on medium heat, induction setting 4. Stir continuously until you have 50% solids and 50% liquid. Remove from the heat and stir vigorously until the solids have completely melted.
- Dip the pieces of honeycomb into the tempered chocolate and place onto a lined tray to set at room temperature.
- Store in an airtight container until ready to enjoy.
Applicance Functions
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.