Tuesday, October 16, 2012

Tuesday's in the kitchen- Honeycomb

I took part in a cooking class at Savour Chocolate and Patisserie School in Brunswick on Saturday for my friend Tracy's hens. I confess I went home after the night kicked on being 7 months pregnant I tire quickly but it was a dream come true to go to Savour Chocolate school. It was an incredible experience standing next to four tanks of melted Belgium chocolate, I had to fight the urge not to get a cup and drink it; listening to the incredibly talented Chocolatier + pastry chef Kirsten Tibballs, who you might have seen on Masterchef as a guest judge +Tracy's soon to be sister-in-law and learn how to make honeycomb, florentines and freckle chocolate pops while sipping champagne. 
It's a hard life sometimes and last weekend was a great foodie weekend, first Savour Chocolate School then Movida all day Sunday, it's been a shock to come back to reality.
I even bought Ads a Silpat Mat (just like the ones you see Heston and Masterchef use) after class for his anniversary present as we celebrated being together for ten years the following day and he loves to be in the kitchen. 
I'm going to share the honeycomb recipe as it was so simple and I think would be a great homemade pressie for your little family, for Christmas, parties or play dates. Not something to do with the kids though. There are a lot of recipes for honeycomb online and this is just one version on a classic another is  from Nigella’s (Express).

And you should check out all the classes Savour run, I'm tempted to do the Death by Chocoron classes + learn how to create 5 chocolate macarons utilising the Italian method. Bring it on I say as chocolate and macarons are two of my favourite things.


Ingredients
325g Caster Sugar
80g Honey
125g Liquid Glucose
60g Water
15g Bicarbonate of Soda, sifted
Good quality Milk or Dark Chocolate to dip honeycomb in

How to make
Combine the sugar, honey, glucose and water in a saucepan and bring to the boil.
Once the mixture reaches a boil, stop stirring it and monitor the temperature.
When it reaches 155 degrees, add the bicarbonate of soda and whisk slightly to incorporate. It should be a lovely golden creamy colour.
Pour immediately onto a Silpat mat and allow to cool.
Break the honeycomb up into small pieces and place them on a tray ready 
for dipping in chocolate.
Honeycomb will go back to being a liquid if you don't coat in chocolate the last step to this recipe is an important one.
Melt chocolate buds in a glass bowl over a pot of boiling water stirring til melted.
Place glass bowl on a wooden cutting board and dip pieces in using a fork to cover pieces til evenly coated.
Place on baking paper to dry.
Eat when chocolate is dry. Or store in a airtight container for later but really we all know it won't last long. Yum. Enjoy!



Have a recipe to share with us- please leave a comment here or email me at Poppyfoxathome@gmail.com with the recipe, info and photos and share it with us all.
 We would love to hear from you.


x Mummafox









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