Honeycomb Crunch

Preparation info
  • Makes


    generous chunks
    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

As an urban beekeeper I find cinder toffee (also known as honeycomb) is a lovely way for me to share my honey. Enrobing it in dark chocolate tempers its sweetness: go for unsweetened 100% cocoa solids, an 80% variety, 70% or milk chocolate – the choice is yours.


  • 200 g honey
  • 100 g liquid glucose
  • 400 g


Line the cake tin with silicone paper, non-stick baking paper or generously oiled greaseproof paper.

Put the honey, glucose, sugar, water and vinegar in a deep heavy-based saucepan (a preserving pan is ideal) and heat slowly until the sugar has dissolved, then bring the mixture to the boil and let it bubble away until the thermometer reads 145–150°C or ‘hard crack’ and is a rich golden