HONEYCOMB CHOC SLAB
SERVES 20 PREP 10 MINS + SETTING COOK 15 MINS PER SERVE 720kj COST $$$$$
2 cups caster sugar ½ cup water 1 tbsp honey 1 ½ tsp bicarbonate soda, sifted 200g dark chocolate, chopped ½ cup pistachios, roughly chopped 1 cup white marshmallows, halved 1 tbsp rose petals, dried
Line an 18 x 28cm pan with baking paper, extending paper 5cm above edge. Place on rack.
In a saucepan, combine sugar, water and honey. Stir until sugar dissolves. Increase heat to high. Boil, not stirring, 6-7 mins until toffee begins to turn golden and temperature is just below hard crack (154°C). Remove from heat and set aside 30 secs until bubbles subside.
Use a wooden spoon to quickly stir bicarbonate soda into syrup. Mixture will foam and bubble straight away. Pour into a pan and set aside 30 mins.
Melt chocolate in a bowl over a saucepan of simmering water. Pour over honeycomb slab, but reserve 2 tbsp. Top with pistachios, marshmallows and rose petals.
Drizzle with reserved chocolate. Set aside 30 mins at room temperature until chocolate has firmed (don’t refrigerate). Cut into shards to serve.