Dark chocolate and honeycomb make great bedfellows. Not only are they delicious together, but also form a nutrition power couple.
Chocolate Covered Honeycomb
What you need:
1 5.6oz Savannah Bee Company Raw Honeycomb
16 ounces 72% chocolate, chopped and divided
What to do:
1. Wash Up!
2. Remove honeycomb from the box and place in the freezer for at least 4 hours. Line a baking tray with parchment and set aside.
4. Temper chocolate: In a double boiler, over barely simmering water, melt 2/3 of the chopped chocolate. Set aside remaining 1/3 of chocolate. Bring the temperature of the chocolate to 120º F and remove from heat. Gradually add your reserved chocolate to the bowl. Stir until it is all melted. Continue to stir until chocolate temperature drops to 82º F. Once at 82º F., return the chocolate to the double boiler and bring temperature up to 90º F. Your chocolate is now in temper and ready to use. (This whole process sounds much more difficult than it is. Trust us…it’s easy!)
5. Cover the honeycomb in Chocolate: Pull the honeycomb from the freezer and dip into the tempered chocolate. Allow for excess chocolate to drip off and place on prepared sheet pan. If you have any holes in your chocolate, dip a small spatula into the chocolate and fill the hole. The chocolate will firm up almost immediately.
To Serve: Cut into pieces and serve with crackers. Also makes a great addition to any charcuterie board or dessert board.
Pro Tip: Temperatures matter here. Make sure your thermometer is accurate. We LOVE a Thermapen for all your cooking and baking needs!
Table Talk: Weirdest thing you have eaten that has been dipped in chocolate?