Chocolate Dipped Fennel Honeycomb
Easy
Chocolate Dipped Fennel Honeycomb Shane Smith takes humble homemade honeycomb to an afternoon tea worthy treat with fennel and a dip in dark chocolate. This is naturally gluten free and delicious for any occasion!
SERVE
12
Chocolate Dipped Fennel Honeycomb
Easy
Introduction
Chocolate Dipped Fennel Honeycomb Shane Smith takes humble homemade honeycomb to an afternoon tea worthy treat with fennel and a dip in dark chocolate. This is naturally gluten free and delicious for any occasion!
Ingredients
- 200g caster sugar
- 20ml water
- 50ml honey
- 2 tsp baking soda
- 1 tsp fennel seeds
- 250g good quality dark chocolate
- Bee pollen, optional
TO FINISH:
Method
- 1. Line a baking tray with parchment paper and place it near your stove.
- 2. In a medium sized pot over medium heat, gently heat the water, sugar and honey until its combined then stop stirring and remove the spoon or spatula.
- 3. Turn up the heat to medium high and cook until it begins to turn a light golden-brown colour. Tip: Do not stir otherwise it can crystallise!
- 4. Remove from heat then carefully whisk in the baking soda and fennel seeds. Please take care at this stage as the honeycomb will bubble up and triple in size.
- 5. Pour out onto your prepared tray and do not move the tray until it’s completely cold and set. The honeycomb will lose some volume while cooling, don't panic this is normal.
- 6. While the honeycomb is cooling melt your chocolate over a pot of steaming water.
- 7. Once the honeycomb is cold, crack into pieces and dip once side in the melted chocolate. Place dipped honeycomb on a parchment lined tray.
- 8. For an added touch you can sprinkle on some bee pollen on the still-wet chocolate.
- 9. Tip: To easily clean your pot, half fill the pot with water and put back on the heat. Bring to the boil for five minutes and turn off the heat. Leave to sit for about 5 minutes. This will dissolve the caramel left in the pot so will save you time scrubbing.
