Chilli salted chocolate and ginger honeycomb
serves / 12 prep / 25 minutes cook / 15 minutes
Ingredients
335g (1 1⁄2 cups) white sugar 125ml (1⁄2 cup) cold water 2 tbsp golden syrup
1 tsp butter, melted
1 tsp bicarbonate of soda 1 tsp ground ginger
1⁄2 tsp sea salt
200g dark chocolate Pinch of sea salt
Pinch of chilli flakes
50g flaked almonds, toasted
1. Line a baking tray with baking paper. Place the sugar, water and golden syrup in a heavy-based saucepan. Cook over very low heat, without stirring, until sugar dissolves. Increase heat to medium. Boil for 8-10 minutes or until golden brown and 154C (hard crack stage) on a sugar thermometer. Add the butter and swirl pan.
2. Immediately remove pan from heat. Stir in bicarb, ginger and salt (mixture will foam up). Pour on to prepared tray. Tilt pan to cover.
3. Tap gently a few times on work surface to settle mixture. Set aside to cool completely.
4. Place chocolate in a microwave-safe bowl. Microwave on high for 1 minute. Stir. Continue to microwave in 10 second intervals, stirring until chocolate is melted and smooth.
5. Pour over pan. Smooth surface. Combine salt and chilli in a bowl. Sprinkle chilli salt and nuts over chocolate. Set aside to set.
6. Break the honeycomb into pieces. Place in gift bags. Tie to seal. Eat within 2-3 days.
TIP: Try this gourmet chocolate recipe to give as gifts at Christmas time. The chilli adds an unexpected zing to the salted chocolate and ginger honeycomb.