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Vegan Chocolate with Honeycomb
Madura Joshi, a creative writer, self motivated social activist, dancer, actress, designer and I think I will be needing more such words to describe her!
For Chocolate
- 200 gm
- 85 gm blanched
- 150 gm
- 85 gm
- 100 gm
For Honeycomb
- 5 tbsp
- 2 tbsp
- 1/2 tsp
Instructions
- Start with Honeycomb. Melt sugar and honey on low heat in saucepan.
- Once it is melted, increase the heat and bubble the syrup until it turns to caramel color.
- Now grease a baking tray with vegetable oil.
- Add the baking soad to the syrup and it will foam up, pour it immediately on the tray.
- Allow it to cool for around 20 mins, than slide out honeycomb and cut it roughly.
- Make a bag out of the cling film Put dark chocolate, margarine mix in it. Place the bag in a heat resistant vessel. Melt by double boiling process till the mix becomes shiny.
- Add chopped almonds, honeycomb, cherries and canberries to the mixuter.
- Fold the cling film loosely to cool down, then freeze it for about an hour.
- Unwrap the film and cut into pieces.
Image courtesy: Jamieoliver.com
- 25 min
- 1 hr 20 min
- 8
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