Salted Chocolate & Honeycomb Cubes and Frà nçois and The Atlas Mountains
The new Frà nçois and The Atlas Mountains album; Piano Ombre
To read about the science of honeycomb HERE
Thermospatula – available at Lakeland
Cardboard/Polystyrene Square
Once you have read about the science of honeycomb, AKA cinder toffee, you will almost be ready to go!
Stick on the new Frà nçois album and then follow these simple steps to make our delicious Salted Chocolate & Honeycomb Cubes:
Butter the inside of a reasonably sturdy ice cube tray (use the silicon brush!)
To make the honeycomb, follow the instructions in the guardian article HERE
Once it's at the optimum temperature (140-150C), add the bicarbonate soda, take it off the heat and stir making sure it is well mixed in
Quickly (and carefully) pour the gooey bubbling mixture into your prepared and greased ice cube tray
Whilst it is still slightly molten insert a toothpick in to each honeycomb cube
Once your cubes have completely cooled they should easily lift out of the ice cube tray
Melt your chocolate in a bowl over a pan of simmering water
Dip each honeycomb cube into the chocolate and then stick the toothpick into a piece of cardboard/polystyrene so the chocolate can dry and harden
Before the chocolate has completely cooled, sprinkle a few flakes of Maldon Sea Salt flakes on the top of each chocolate coated honeycomb cubes
Enjoy as the beautiful sounds of Piano Ombre by Frà nçois and The Atlas Mountains comes to an end
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