One of our most popular products. Golden chunks of honeycomb dipped in either milk or dark chocolate.
And just when you thought our honeycomb couldn’t get any better I bring you the news that as of next week it will also available dipped in blonde chocolate! Trust me when I say this is seriously good.
Oh, and did you know that our dark chocolate honeycomb is vegan..? Well, you do now!
The key to making great honeycomb is cooking the sugar to the correct temperature. If it doesn’t get hot enough it won’t hold once cooled, and you will loose all of the lovely bubbles which give honeycomb its volume and texture. You will be left with a hard, flat blob. On the contrary, if you let the temperature of the mixture get too high your honeycomb will be dark, bitter and brittle.