Chocolate Bar


  • 600 g (1 lb 5 oz) milk chocolate, chopped
  • 200 ml (7 fl oz) pouring (single) cream
  • 1 quantity honeycomb


Line the base and sides of a 15 × 10 × 4 cm (6 × 4 × 1½ inch) tray with baking paper.

Place the chocolate and cream in a double boiler over simmering water and stir until melted and smooth. Fold in the honeycomb, then pour into the lined tray. Place a sheet of baking paper on top and press down to evenly spread the chocolate. Refrigerate for 2 hours or until set.