Honeycomb

• 90g honey
• 100g glucose
• 400g sugar
• 110g water
• 15g bicarbonate soda

To prepare the Honeycomb:

Place the honey, glucose, sugar and water in a large heavy-based saucepan. Cook over medium-high heat without stirring until the mixture reaches 159°C.

Remove from the heat immediately and quickly whisk in the bicarbonate soda, taking care as the mixture will foam up vigorously.

Pour the aerated sugar mass straight onto a lined and lightly greased tray, without spreading, and allow it to cool and harden completely at room temperature.

Once set, break into pieces and store in an airtight container with silica gel to keep it crisp.

Chocolate Cake

• 280g 70% dark chocolate
• 180g butter
• 8 eggs
• 340g sugar
• 2 vanilla bean pods
• 30g cocoa powder
• 180g ground hazelnuts
• 4g salt

To prepare the Chocolate Cake:

Melt the chocolate and butter together.

Beat the eggs, vanilla seeds and sugar until very light. Fold into the chocolate mix.

Fold in the dry ingredients and pour into a suitable baking tray lined with parchment paper.

Bake at 175ºC for 25-30min.

Chocolate Crémeux

• 390g caramel milk chocolate
• 370g cream
• 6g gelatine
• 60g invert sugar
• 100g milk
• 3g salt

To prepare the Chocolate Crémeux:

Soften the gelatine in ice cold water.

Combine the cream and invert sugar and bring to a boil.

Remove the gelatine from the water and melt in the cream.

Gradually create an emulsion with the cream and the chocolate. Add the milk. Store Chocolate Crémeux in a piping bag.

Chocolate Honey Bar:

Temper chocolate and make a thin coating on a honey bar mould, allow to crystallise and fill with milk chocolate cream and a drop of honey.

To Serve

• Fresh Mandarins
• Fresh As Mandarin Segments
• Fresh As Manuka Honey Chunk