#Chocolate covered honeycomb free#

Once broken up, it will need to be eaten within a few days. Buy Cocoba Milk Chocolate Covered Honeycomb, 175g from our Gift Food & Alcohol range at John Lewis & Partners. This has a 4-week shelf life if left in a single sheet. Ingredients 225 g (8 oz) caster (superfine) sugar 55 g (2 oz) honey 85 g (3 oz) liquid glucose 10 g (38 oz/2 tsp) bicarbonate of soda (baking soda). Break up the honeycomb sheet into large chunks and serve or wrap in cellophane or sealed packaging to present as a gift. If your room temperature is too warm, place in a sealed container in the refrigerator. with real honey the resulting honeycomb is broken by hand into bite sized nuggets before enrobing twice with the finest Colombian milk chocolate This is.

Spread the chocolate-coated honeycomb on a tray lined with baking paper and leave at room temperature to set. This page contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a.

#Chocolate covered honeycomb free#

This product is: Handmade in York Free from Palm Oil Supporting 100 sustainably sourced. Break up the honeycomb into small pieces and mix it through the tempered chocolate until well coated. Chunky pieces of honeycomb coated in our smooth milk chocolate. Ingredients : sugar, milk chocolate ((min cocoa 33.6 min milk solid 20.8) sugar, whole milk powder, cocoa butter. Temper the chocolate (Kirsten shares an easy method here). Pour the honeycomb mixture onto the baking paper and don’t move it until it is cold.Ģ. When the temperature reaches 157☌ (315☏) - if you don’t have a sugar thermometer the bubbles on the surface should reach a light golden colour - add the sifted bicarbonate of soda and whisk just a few times to incorporate. Put the sugar, honey, glucose and 40 ml (1¼ fl oz/2 tablespoons) water in a saucepan over medium heat and stir until it starts to boil. Place a large sheet of baking paper on a heatproof surface.