Chocolate Coated Sesame Honeycomb
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes pus 1 hour setting time
Cooking time: 15 minutes
- 350g/12.4ozs. caster or superfine sugar
- 125g/4ozs. glucose syrup
- 75ml/2.7ozs. water
- 4 tablespoons honey
- 15g/0.5oz. bicarb of soda, sifted
- 500g/1.1lb dark chocolate
- 1/4 cup toasted sesame seeds
- Salt flakes
Step 1 - Line a 20x20cm/8x8inch square tin with parchment. Oil the parchment well with non stick oil spray. Place the sugar, glucose syrup, water and honey in a medium to large heavy bottomed saucepan and bring to a boil. You don't really have to stir this much, just a little at the beginning. Boil on medium high heat (say 8 out of 10) until it reaches 149C/300F on a candy thermometer. It takes a bit of patience, it will sit on a low temperature for 10 minutes or so then quickly come to temperature.
Step 2 - Add the bicarb of soda and stir until it is combined. It will puff up and foam up. Do not overmix or you will lose the air bubbles, just stop when the bicarb is mixed in well. Scoop into the prepared tin and allow to set for 1 hour (be careful, the mixture and the tin will be very hot).
Step 3 - Line a tray with parchment. Cut the honeycomb (I find using a mallet is very messy although better for anger management!). Melt the chocolate in a double boiler or in the microwave and dip the pieces of honeycomb in the chocolate and place on the lined tray. Add the sesame seeds and salt before the chocolate sets hard. Tip: store honeycomb in the freezer as it absorbs moisture very easily and loses its crunchy appeal.