Happy New year! We have a great feeling about 2014 and we will post lovely recipes throughout the year!
We have been working a lot in London, UK, recently and are both very excited to explore the food scene in London. When we were shopping in London in December we found this new Vietnamese (!) chocolate, at fave Wholefoods. We had to try it and it’s really high quality, very delicious and rich in flavors. Let it melt in your mouth… or make some sweets with it, like we did:
Chocolate Covered Honeycomb
- 100 g cane sugar
- 3 tablespoons water
- 70 g light syrup/golden syrup
- 70 g honey
- 15 g butter, soft
- 1 teaspoon vanilla sugar/a few drops of vanilla extract
- 1½ teaspoon bicarbonate
- About 200 g dark chocolate, tempered, for dipping
Line a small baking pan, about 12×12 cm, with baking paper. Pour sugar, water, syrup and honey into a big, thick bottomed saucepan. Let it boil slowly. Increase the heat and boil for 5-10 minutes and stir every now and then. You don’t want it to get burnt in the bottom. Take the saucepan off the heat. Add vanilla sugar, butter and bicarbonate. Stir with a ladle. Quickly pour the mixture into the mold. Let it cool and harden. Cut into pieces. Store in an air-tight jar with a piece of baking paper between each layer. Dip in tempered, dark chocolate or use the honeycomb as filling in chocolate fudge.
Honeycomb Chocolate Fudge with Marshmallows
- 200 g dark chocolate
- 15 g butter
- ½ tin/200 g sweetened condensed milk
- 1 teaspoon vanilla sugar
- 1½ dl marshmallows (small, or big ones cut into pieces)
- Honeycomb or peanuts
Chop the chocolate and melt it with butter and condensed milk in a water bath. Take it off the heat. Add vanilla sugar and stir. Add marshmallows and honey brittle without stirring too much, or the marshmallow will melt. Spread the paste in a container lined with baking paper. Let it harden in the refrigerator for a few hours. Cut into pieces with a sharp knife.