Description
Airy chai-spiced honeycomb candy dipped in tempered dark chocolate and finished with sesame and salt.
Ingredients
Scale
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (160 g) light corn syrup
- 1/4 cup (60 ml) water
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/8 tsp finely ground black pepper
- 12 oz (340 g) dark chocolate, finely chopped
- 2 tbsp (18 g) toasted sesame seeds
- 1/2 tsp flaky salt
- 1 tsp (5 ml) neutral oil, for the pan
Instructions
- Line a 9-inch (23 cm) square metal pan with parchment and brush lightly with oil. Sift baking soda and spices together.
- Combine sugar, corn syrup, and water in a deep pale saucepan. Heat gently until dissolved, cover for 1 minute, then uncover.
- Cook without stirring until the syrup reaches 300°F (149°C) and turns deep amber.
- Remove from heat, add the sifted soda mixture, and whisk three or four times only.
- Immediately pour into the prepared pan without spreading. Cool untouched for at least 1 hour.
- Temper the dark chocolate, keeping every utensil completely dry.
- Lift and break the honeycomb into about 24 pieces. Dip each piece halfway into chocolate.
- Place on parchment, sprinkle with sesame and flaky salt, and allow the coating to set fully.
Notes
Measure everything before heating the syrup, do not spread the expanding foam, and protect finished candy from humidity.