Chilli salted chocolate and ginger honeycomb
Indulge in the perfect blend of sweet and spicy with this Chilli Salted Chocolate and Ginger Honeycomb recipe. Featuring maple syrup, dark chocolate, ginger, almonds, and a hint of chili, this unique treat delivers a delightful crunch with each bite. Ready to elevate your dessert game? Try this mouth-watering fusion today!
- 17 May 2024
- Cook time 15 min
- Prep time 25 min
- 12 Servings
- 9 Ingredients
Indulge in a deliciously unique treat with this Chilli Salted Chocolate and Ginger Honeycomb recipe. This fusion of flavors combines the warmth of ginger, the fiery kick of chili, and the bitterness of dark chocolate, all balanced with the sweet crunch of honeycomb. Perfect for those who love a blend of sweet, spicy, and savory sensations.
Ingredients:
Instructions:
- Line a baking sheet with parchment paper or grease it lightly to prevent sticking.
- In a medium-sized saucepan, combine the water and maple syrup. Stir well to mix.
- Heat the mixture over medium heat, stirring occasionally until the syrup starts to dissolve completely.
- Allow the syrup to simmer gently. Do not stir at this point; you want the mixture to reach a caramel-like, golden-brown color. This usually takes about 10-15 minutes, but keep an eye on it to prevent burning.
- Once the syrup reaches a golden color, carefully add the butter and stir until melted.
- Quickly add the baking soda while stirring vigorously. The mixture will foam up rapidly—this is creating the honeycomb structure.
- Immediately after adding the baking soda, sprinkle in the ginger powder and a dash of salt. Stir to combine evenly.
- Quickly pour the foaming mixture onto the prepared baking sheet. Spread it out gently to your desired thickness using a spatula. Let it cool completely until it hardens (about 30 minutes).
- While the honeycomb is cooling, melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method) or microwave at 30-second intervals, stirring each time, until smooth.
- Stir the chili powder into the melted chocolate until well combined.
- Once the honeycomb has fully cooled and hardened, break it into bite-size pieces.
- Dip each piece into the melted chili chocolate, ensuring it's evenly coated. Place the chocolate-coated pieces back on the parchment-lined sheet.
- Sprinkle the almonds over the chocolate-coated honeycomb pieces before the chocolate sets. You can finely chop the almonds for better adherence.
- Allow the coated honeycomb pieces to set completely at room temperature or place them in the refrigerator for faster setting.
- Once the chocolate is set, your Chilli Salted Chocolate and Ginger Honeycomb is ready to enjoy!
- Store any leftovers in an airtight container at room temperature, ideally in a cool, dry place.
Tips:
- Ensure the sugar mixture reaches the correct temperature (300°F or 150°C) on a candy thermometer before adding the baking soda to achieve the perfect honeycomb texture.
- Quickly but gently stir in the baking soda to avoid deflating the honeycomb and losing its airy texture.
- Use a high-quality dark chocolate to enhance the overall flavor of the honeycomb.
- Roast the almonds beforehand to add an extra layer of flavor and crunch to the honeycomb.
- Sprinkle the chili powder and salt sparingly to avoid overpowering the other flavors.
Enjoy your homemade Chilli Salted Chocolate and Ginger Honeycomb as an exquisite treat that will impress your friends and family. The combination of flavors is sure to provide a delightful and unexpected culinary experience. Store any leftovers in an airtight container to keep the honeycomb crisp and the chocolate fresh.
| Nutrition Facts | |
|---|---|
| Serving Size | 36 grams |
| Energy | |
| Calories 24kcal | 1% |
| Protein | |
| Protein 2.30g | 2% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 2.72g | 7% |
| Sugar 4.83g | 5% |
| Fat | |
| Fat 10g | 12% |
| Saturated 0.34g | 1% |
| Cholesterol 0.98mg | - |
| Vitamins | |
| Vitamin A 9ug | 1% |
| Choline 2.25mg | 0% |
| Vitamin B1 0.01mg | 1% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.21mg | 1% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 1.64ug | 0% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.01mg | 0% |
| Vitamin E 1.00mg | 7% |
| Vitamin K 0.47ug | 0% |
| Minerals | |
| Calcium, Ca 12mg | 1% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 2.58mg | 23% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 18mg | 1% |
| Potassium, K 36mg | 1% |
| Selenium, Se 0.45ug | 1% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 0.14mg | 1% |
| Water | |
| Water 11g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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