Love can be about, and for, many different things. Chocolate, some may argue, is an exceptionally good vehicle for expressing one’s love as it’s often a top choice for Valentine’s Day gifting. My recipe today is about love, but not the traditional love you’re thinking of. This Chocolate Dipped Honeycomb was made for my best friend’s baby shower. She’s like a sister to me and I know she’s enamoured with honeycomb so I made her a treat she loves. Knowing how easy this treat is to make I’m sure to make it regularly as gifts.
On top of all this lovey goodness, this is another Canadian Food Bloggers Collaboration … I have a bucket load of chocolate recipe links below for you all to drool over. Be sure to check them out. You’re sure to find something great to make this Valentine’s Day.
Chocolate is a personal favourite. In particular, dark chocolate calls my name. And when light, airy honeycomb is dipped into dark chocolate I’d make fast friends with anyone who was prepared to gift it to me. It’s true it’s a Crunchie Chocolate Bar slightly deconstructed and by a different name, but for some reason homemade tastes much better. And it would take you the same amount time to make this as it would to walk to the corner store and buy the chocolate bar. It’s got a handful of ingredients and done in no time flat. Unless you’re like me and use baking powder the first time in lieu of baking soda. All I can say is I am severely sleep deprived from the 3 kids under 3 situation.
I made this honeycomb recipe a few times; I’ve used both honey and golden syrup (dark corn syrup) and they both turned out similarly with very little difference in flavour. If you’re vegan corn syrup (golden or light) will work well. I also used vegan chocolate in the photos shown; my best friend has a dairy allergy so I used coconut oil and vegan chocolate chips. You couldn’t taste the coconut oil at all and it was just as delicious.
I used a smaller container for the honeycomb to set as I like thicker honeycomb. It you’d prefer a thin honeycomb or honeycomb for decoration I’d recommend placing it on a baking tray to set as it will spread out a bit more.
I hope there’s inspiration from this Valentine’s Day Collaboration for you to create something chocolatey for someone you love.
Samantha
Yields 1
Light and airy honeycomb dipped in dark chocolate.
5 minPrep Time
10 minCook Time
15 minTotal Time
Save RecipeIngredients
- 1 1/2 cups sugar
- 1/3 cup golden syrup, honey, or corn syrup
- 1/3 cup water
- 2 tsp baking soda, sifted
- 1/2 cup dark chocolate (in chip form or cut into small pieces)
- 1/2 tbsp coconut oil or butter
Instructions
- Have all your ingredients ready and nearby. It is imperative that the baking soda is sifted before hand. I am beyond lazy with sifting, but this is a must for this recipe. Have a sturdy silicon spatula ready.
- Line a baking tray or a glass casserole dish with parchment paper ensuring there is a generous overhang of about 2". (For thicker honeycomb use an 8"x8" baking tin and for thinner honeycomb use a baking tray.)
- In a large sauce pan or dutch oven (I used my largest stainless steel sauce pan) heat the sugar, golden syrup, and water together over high heat. Watching closely and stirring occasionally, bring to a boil. Allow to turn a deep amber colour once brought to a soft boil, still stirring every now and then to allow. This should take 5-7 minutes. The mixture will go from amber to burnt quickly so I'd recommend staying close by.
- Remove from heat and add baking soda carefully as the mixture will bubble to more than 4 times its original size. Stir in baking soda well. Quickly (and carefully) transfer the bubbling mixture to the parchment lined tray.
- Allow to fully cool. I let mine sit for a couple of hours before breaking it. Transfer to an airtight container immediately as some humid location will soften the honeycomb.
- When the honeycomb is fully cooled melt the chocolate with oil or butter. This can be done by placing it in a small heat proof bowl over a pot with a bit of simmering water in it. Or by heating for short bursts of time (20-30 seconds) in the microwave.
- Dip broken honeycomb pieces into melt chocolate and allow to fully dry on a cooling rack.
- Chocolate dipped honeycomb will keep for 1-3 days in an airtight container depending upon your location.
Canadian Food Creatives Chocolate Valentine’s Collaboration Recipes:
3-Ingredient Dairy-Free Chocolate Raspberry Cups by The Refreshanista
Chocolate Dipped Honeycomb by My Kitchen Love
Chocolate Spice Fig Truffles by The Busy Baker
Cocoa-Rubbed Drumsticks by Chew Street
Dark Chocolate Rosewater Truffles by The Cinnamon Scrolls
Gooey Caramel Cookie Cups by Liv for Cake
Mocha Waffle Torte by Cocoa Bean, The Vegetable
Savoury Chocolate Ravioli with Ricotta-Beet Filling by Imagelicious
Two-Bite Mochi Brownies by The Chewy Life
Thanks to my fellow Canadian Food Bloggers for another fun collaboration! In particular, Charlene from Chew Street and Olivia from Liv For Cake for the extra efforts!! You ladies are the best!
Enjoy! xo
Mel @ The Refreshanista says
February 1, 2016 at 8:38 am
Samantha says
February 1, 2016 at 8:39 am
Amanda | The Cinnamon Scrolls says
February 1, 2016 at 12:54 pm
Samantha says
February 1, 2016 at 8:00 pm
Angela | The Chewy Life says
February 1, 2016 at 3:19 pm
Samantha says
February 1, 2016 at 8:00 pm
Hilary says
February 1, 2016 at 3:25 pm
Samantha says
February 1, 2016 at 7:59 pm
Jeff the Chef says
February 2, 2016 at 6:48 am
MeaghanC says
February 2, 2016 at 11:57 am
Samantha says
February 3, 2016 at 7:51 am
olivia @ livforcake says
February 4, 2016 at 2:24 pm
Samantha says
February 5, 2016 at 9:32 am
Melissa says
February 7, 2016 at 7:09 pm
Samantha says
February 19, 2016 at 7:57 am
DianaL says
August 31, 2016 at 9:23 pm
Samantha says
September 2, 2016 at 8:38 pm