Bite into a piece of honeycomb and you'll find a thin golden shell, then a mass of open bubbles that collapses the moment it meets your tongue. Our Honeycomb Chunks are the large version of that, irregular pieces between 15 and 35mm, snapped rather than moulded, with a deep honeyed sweetness and a light, crumbling crunch.

A UK confectioner makes them fresh for us from four ingredients, sugar, glucose syrup, bicarbonate of soda and a trace of rice flour, and they come plain, with nothing coating them. They're ideal for enrobing; watch the short video on this page of a batch going through chocolate to see how they behave.

What Is Cinder Toffee? 

Cinder toffee and honeycomb are two names for the same confection, so if you have been searching for one and finding the other, you are in the right place. It is sugar and glucose cooked until it will set hard, aerated with bicarbonate of soda so the syrup foams up and traps thousands of little pockets of air, then left to set and broken up. Scotland tends to call it puff candy, New Zealand calls it hokey pokey, and if you have ever eaten the crunchy golden middle of a chocolate bar, you have eaten it. Ours is the plain confection on its own, with no chocolate on it and nothing else added, ready for you to make whatever you choose with it.

How to Use Honeycomb Chunks 

Chunks are the size you use when you want people to see what they are eating. Enrobe them whole in tempered chocolate for a bagged sweet or a counter line, sit them on top of a ganache tart or a cheesecake, or press them into the surface of a bar just after you have poured it. Once coated, you can even use them in a gelato or an ice cream; fold them through at the very end of churning rather than earlier, so they keep their edges. Do the same in a buttercream or a whipped ganache and add them as close to serving as you can.

Troubleshooting 

Honeycomb and water do not get on. Sugar draws moisture out of the air and out of whatever you put it next to, so an uncoated chunk sitting in a wet mix or a humid kitchen will soften and eventually turn sticky. Keep the box closed, store it somewhere dry and out of direct sunlight below 25°C, and hold the chunks back until the last possible moment in anything damp. If you need honeycomb that will sit in a wetter product for longer, our coated bites and granules carry a barrier of vegetable fat for exactly that reason.

Pairings and Ideas

Honeycomb belongs with anything dark, salty or dairy rich: dark chocolate, salted caramel, coffee, banana, malt, brown butter and burnt honey all lift it, and a little sea salt stops the sweetness running away with you. A few ideas to try:

• Chunks enrobed in dark chocolate and bagged for the counter
• Salted caramel and honeycomb tarts under a dark ganache
• A honeycomb and sea salt slab bar, pieces pressed in while it sets
• Coated honeycomb folded through vanilla gelato at the end of the churn
• Banoffee cups finished with a chunk on top
• Malt chocolate cheesecake with honeycomb scattered to order
• Hot chocolate bombs with honeycomb rattling inside