Hon­ey­comb Choc Slab

Women's Weekly (Malaysia) - - Food Ideas -

PREP 10 mins + set­ting COOK 15 mins SERVES 20

2 cups caster sugar

• ½ cup wa­ter

•1 tbsp honey

•1½ tsp bak­ing 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 the pa­per 5cm above the edge. Place on rack. In a saucepan, com­bine sugar, wa­ter and honey. Stir un­til the sugar has dis­solved. In­crease the 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 the bak­ing soda into the syrup. Mix­ture will foam and bub­ble right 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 tb­sps. Top with pis­ta­chios, marsh­mal­lows and rose petals. Driz­zle with re­served choco­late. Set aside 30 mins at room tem­per­a­ture un­til choco­late has firmed (do not re­frig­er­ate). Cut into shards to serve.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.