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Salted Chocolate Honeycomb


Australian restaurateur and chef Luke Mangan says these “amazing bombs of honeycomb” can be kept in the freezer and pulled out any time that calls for a sweet little bite.

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The recipe is in Mangan’s new cookbook, Sharing Plates, which is published this month and features more than 100 recipes ideal for sharing occasions – be it brunch, a special lunch or weekend dinner, or nibbles with drinks.

Salted Chocolate Honeycomb

Makes about 25 pieces


Cooking oil or spray, for greasing
125g liquid glucose
360g caster (superfine) sugar
3 tablespoons honey
15g bicarbonate of soda (baking soda)
250g dark chocolate
Sea salt, for sprinkling


Line a heatproof tray with baking paper and lightly  oil it.

Place the glucose, sugar, honey and 75ml water in a saucepan over medium heat. Stir until the sugar has dissolved, then cook until the mixture turns a quite dark caramel colour.

Remove from the heat and leave to stand for 2 minutes, before whisking in the bicarbonate of soda. Whisk just enough so that it is incorporated into the caramel, ensuring not to over-mix or the honeycomb will collapse.

Pour onto the prepared tray and leave at room temperature for about 1 hour to cool.

Once the honeycomb has set, break it into bite-sized pieces. Set a wire rack over a tray.

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Remove from the heat, dip the honeycomb bits into the melted chocolate, and place on the wire rack.

Sprinkle with sea salt and allow the chocolate to set. Store in the freezer until required.

Recipe and image from Sharing Plates, by Luke Mangan, published by Murdoch Books, $39.99.

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