HONEYCOMB CRUNCH WITH CHOCOLATE GANACHE
By
Rick Casteel
@rdcasteel
8
Stir the chocolate well out of the microwave and it will finish melting and turn dark.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6
Prep:
10 Min
Cook:
5 Min
Method:
Stove Top
Ingredients
- 1/3 c
- butter
- 1/3 c
- golden syrup
- 2/3 c
- caster ( super fine) sugar
- 2 tsp
- baking soda
- 8 oz
- chocolate bar
- 2/3 c
- milk
HONEYCOMB
CHOCOLATE GANACHE
How to Make HONEYCOMB CRUNCH WITH CHOCOLATE GANACHE
- 1Line a round cake pan with baking parchment.
- 2Put butter, sugar and syrup in a deep pan and heat gently until melted. Turn up the heat and boil quickly- do not stir and continue until golden brown colour (the colour of maple syrup).
- 3Take off the heat and dump in the baking soda, then stir quickly for a few seconds as it foams and fizzes.
- 4Pour carefully onto the lined tray and leave to set and cool.
- 5Break the chocolate into pieces. put chocolate and milk into a fondue pot and light to heat gently. Microwave for 70 seconds if you prefer.
- 6Break the honeycomb and serve with a bowl of the chocolate ganache to dip. Enough for a group of 6
