Hon­ey­comb heaven

Wow your guests with this sweet and salty treat

Central and North Burnett Times - - TASTE -

LUKE Man­gan’s food in­flu­ence ex­tends to 19 dif­fer­ent restau­rants in five coun­tries, and in the air on Vir­gin Aus­tralia busi­ness class and on board five P&O cruise ships. In his lat­est cook book, Shar­ing Plates, Man­gan fo­cuses on not only the food but also how to keep menu plan­ning easy and what can be pre­pared in ad­vance.

He shares with Week­end two recipes sure to star in any party spread.

Salted choco­late hon­ey­comb

Make these amaz­ing bombs of hon­ey­comb well in ad­vance and keep them in the freezer, so you can pull them out any time that calls for a sweet lit­tle bite.

Makes about 25 pieces

IN­GRE­DI­ENTS: ◗ cook­ing oil or spray, for greas­ing ◗ 125g liq­uid glu­cose ◗ 360g caster sugar ◗ 3 tbs honey ◗ 15g bi­car­bon­ate of soda ◗ 250g dark choco­late ◗ sea salt, for sprin­kling METHOD: Line a heat­proof tray with bak­ing paper and lightly oil it.

Place the glu­cose, sugar, honey and 75ml wa­ter in a saucepan over medium heat.

Stir un­til the sugar has dis­solved, then cook un­til the mix­ture turns a quite dark caramel colour.

Re­move from the heat and leave to stand for 2 min­utes, be­fore whisk­ing in the bi­car­bon­ate of soda.

Whisk just enough so that it is in­cor­po­rated into the caramel, en­sur­ing not to over-mix or the hon­ey­comb will col­lapse.

Pour on to the pre­pared tray and leave at room tem­per­a­ture for about 1 hour to cool.

Once the hon­ey­comb has set, break it into bite-sized pieces. Set a wire rack over a tray. Melt the choco­late in a heat­proof bowl set over a saucepan of sim­mer­ing wa­ter.

Re­move from the heat, dip the hon­ey­comb bits into the melted choco­late, and place on the wire rack. Sprin­kle with sea salt and al­low the choco­late to set. Store in the freezer un­til re­quired.

PHOTO: NIKKI TODD

◗ Luke Man­gan’s salted choco­late hon­ey­comb recipe from his lat­est cook­book, Shar­ing Plates.

Recipes and im­ages from Shar­ing Plates by Luke Man­gan, RRP $39.99, out now through Mur­doch Books.

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