Chocolate Honeycomb Chunks

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Make your very own crunchie with our easy honeycomb chunks recipe with only five ingredients. Go, go, go!

16 pieces

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Honeycomb Chunks

For the Honeycomb:

150 g Granulated Sugar (5 oz)
30 ml Dr. Oetker Liquid Glucose (2 tbsp)
30 ml Honey (2 tbsp) well flavoured
2 Dr. Oetker Bicarbonate of Soda Sachets x 2 (2 tsp)
100 g Dr. Oetker 35% Milk Chocolate (7 oz)

preparation

Preparation

Chocolate Honeycomb Chunks

Step 1: Grease a deep 18cm (7inch) square cake tin. Place the sugar in a large saucepan with the Liquid Glucose, honey and 30ml (2 tbsp) of water. Heat and stir gently, until the sugar dissolves. Bring to the boil and cook, without stirring, for about 3 minutes until the mixture turns a deep, golden caramel.

Step 2: Remove from the heat and quickly stir in the Bicarbonate of Soda thoroughly - the mixture will immediately foam in the saucepan. Quickly pour into the prepared tin whilst still foaming. Leave to cool and set and carefully remove from the tin. Put upside down on a board lined with baking parchment.

Step 3: Break the chocolate into small pieces and place into a large heatproof bowl. Stand over a bowl of barely simmering water until melted. Remove from the water and cool for 10 minutes.

Step 4: Pour the chocolate on top of the honeycomb. Tap the board gently so that the chocolate runs down the sides smoothly and evenly. Stand in a cool place to set - only refrigerate if the air temperature is warm and chill for 30 minutes maximum.

Step 5: When the chocolate has set, cut the honeycomb into chunks using a large bladed knife. Store the honeycomb in an airtight container between layers of greaseproof paper.

Nutritional Information for the recipe Chocolate Honeycomb Chunks

Per Serving Per 100 g / ml
Energy 348 kJ
83 kcal
1746 kJ
417 kcal
Fat 2.22 g 11.12 g
Carbohydrate 15.39 g 76.94 g
Protein 0.46 g 2.30 g

preparation

Preparation

Chocolate Honeycomb Chunks

Step 1: Grease a deep 18cm (7inch) square cake tin. Place the sugar in a large saucepan with the Liquid Glucose, honey and 30ml (2 tbsp) of water. Heat and stir gently, until the sugar dissolves. Bring to the boil and cook, without stirring, for about 3 minutes until the mixture turns a deep, golden caramel.

Step 2: Remove from the heat and quickly stir in the Bicarbonate of Soda thoroughly - the mixture will immediately foam in the saucepan. Quickly pour into the prepared tin whilst still foaming. Leave to cool and set and carefully remove from the tin. Put upside down on a board lined with baking parchment.

Step 3: Break the chocolate into small pieces and place into a large heatproof bowl. Stand over a bowl of barely simmering water until melted. Remove from the water and cool for 10 minutes.

Step 4: Pour the chocolate on top of the honeycomb. Tap the board gently so that the chocolate runs down the sides smoothly and evenly. Stand in a cool place to set - only refrigerate if the air temperature is warm and chill for 30 minutes maximum.

Step 5: When the chocolate has set, cut the honeycomb into chunks using a large bladed knife. Store the honeycomb in an airtight container between layers of greaseproof paper.

Nutritional Information for the recipe Chocolate Honeycomb Chunks

Per Serving Per 100 g / ml
Energy 348 kJ
83 kcal
1746 kJ
417 kcal
Fat 2.22 g 11.12 g
Carbohydrate 15.39 g 76.94 g
Protein 0.46 g 2.30 g

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