Baking Mad Chocolate Honeycomb Squares
Well I’m sure most of you will have heard of the French TV pastry chef Eric Lanlard and Baking Mad. Even I have heard of both him and the programme and I don’t have a television. The Baking Mad website is full of recipe ideas as well as tips, tricks and competitions. I was asked to choose a recipe from this site and make it. Well, goodness me, there were so many recipes to choose from I was a little overwhelmed. First off, I typed in the keyword chocolate – dozens of recipes issued forth. With a little thought I narrowed my chocolate search down to Eric’s recipes – if I was going to make something from the site, it may as well be one of his. This gave me a more reduced choice. I had no problems selecting which one to make because chocolate honeycomb squares leapt out and grabbed my attention! I’ve sort of had honeycomb on the brain recently. I’ve just reviewed some delicious hokey pokey. Then Chele over at the Chocolate Teapot made some followed by Kath over at the Ordinary Cook. I was just looking for the excuse to make some of my own and now I’d found it.
Actually, when looking at the recipe, I realised it used maltesers rather than honeycomb. What the heck, much as I love maltesers, honeycomb it was going to be – or was it? I followed Chele’s recipe and it looked fine when I poured it out – bubbly and the right colour, but when I went to bash it into bits I found it was sticky and chewy and not in the least bit crunchy. Easily defeated I trudged off to buy some maltesers!
Making half the quantity and adjusting the topping decoration somewhat, this is what I did:
- Melted 100g milk chocolate (35%) in a pan over gentle heat with 50g unsalted butter and 1.5 tbsp golden syrup.
- Meanwhile bashed 115g of digestive biscuits in a bowl with the end of a rolling pin.
- Added the biscuit pieces and 115g maltesers to the chocolate and stirred.
- Poured into a buttered xxx dish, then levelled with a spoon.
- Placed in the fridge for an hour to set.
- Melted 25g milk chocolate in a bowl over hot water.
- Spread this over the set tiffin.
- Immediately covered with halved maltesers and bits of my failed honeycomb.
- Melted 20g dark orange chocolate in a bowl over hot water.
- Attempted to drizzle this over the top of the maltesers using a teaspoon, but I couldn’t get the chocolate runny enough.
- Made a cone out of greaseproof paper, snipped the end of and used this to force some drizzle out – hmmmm!
- When set, cut into 24 squares and indulged!
And indulgent is the best word for these – sweet, crunchy, sticky, coma inducing, but so very moreish. They reminded CT of Middle Eastern sweets, not so much in flavour but as sticky flavoursome bites. I was very surprised at how much the orange flavour stood out, given that so little of the dark chocolate actually made it onto the top.
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