200 g honey (Substitute with golden syrup)
200 g caster sugar
200 g glucose
1 ½ t bicarbonate of soda
100 g dark chocolate, melted

Line a 25 x 25 cm baking tin with baking paper and set aside. Place the sugar, honey, and glucose in a large saucepan over medium heat. Do not stir, allow the mixture to gently melt.

Once the caramel has reached a high boil and turns a golden amber colour, turn off the heat and quickly add in the bicarbonate of soda and gently whisk it in.

Using a silicone spatula pour the mixture into the prepared baking tin. Set aside and allow to cool until the honeycomb hardens +- 30 minutes.

Once set, break into shards and coat in dark chocolate. Allow to set on baking paper and store in an airtight container for up to three days.

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