INGREDIENTS

•       100g runny honey
•       230g coconut sugar
•       2 tsp bicarbonate of soda, sifted
•       200g dark (100%) unsweetened chocolate, chopped

METHOD

•       1.

Grease a 16cm x 30cm high-sided baking tray and line with baking paper, leaving 5cm overhanging.

•       2.

Place honey, coconut sugar and 1 tbs water in a large deep saucepan over medium-low heat. Cook, stirring occasionally, for 5-6 minutes until smooth. Increase heat to medium and boil for 2-3 minutes until temperature reaches 150°C on a sugar thermometer.

•       3.

Remove the saucepan from the heat and, working quickly, whisk in the bicarb to dissolve (the mixture will triple in size). Immediately pour mixture onto the prepared tray, then place in the freezer for 30 minutes or until set.

•       4.

Place the chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Stir occasionally, until melted and smooth. Set aside and keep warm.

•       5.

Remove honeycomb from the freezer, and lift out of the tray using the excess baking paper. Cut into rectangles, squares or chunks then dip into the melted chocolate to coat. Place in the fridge for 6-8 minutes until set. Serve immediately.