3/4 cup sugar
2 tbsp water
2 tbsp honey
1 1/2 tsp bicarb soda
100-150 gr black chocolate, melted at bain marie
Put sugar, water and honey in a saucepan on low-medium heat.
While the ingredients are heating, grease the tray where the honeycomb will go once cooked, and have the bicarb soda ready to sprinkle over the hot mix.
When temperature reaches 150C, add the bicarb soda and mix quickly very well into the sugar mix and then pour quickly the contents of the saucepan on to the tray.
Let it cool down.
When the honeycomb has cooled down, break it in pieces using your hands.
Dip each piece in melted chocolate and place each piece on a non stick surface until the chocolate solidifies again.
Keep in a tight container to retain crispness.