Milk chocolate, popcorn and honeycomb rubble

Milk chocolate, popcorn and honeycomb rubble

By
From
Lamingtons & lemon tart
Photographer
Patricia Niven

I have been a pastry chef for over 20 years and I reckon my greatest creation could be this. Three ingredients – milk chocolate, popcorn and honeycomb chunks – is all it takes to make the most addictive sweet treat ever. I sell absolutely loads of this in my shop; it’s my biggestselling confectionery item by far. Make this and take it to the cinema for the best movie snack ever.

Ingredients

Quantity Ingredient
70g Honeycomb, broken into small bite-sized pieces
15g popcorn, cooked
400g milk chocolate, melted

Method

  1. Spray a 35 x 25 x 3 cm baking tray with canola oil and line it with a piece of baking paper cut to size.
  2. Arrange some pieces of honeycomb and popcorn in the tray. Pour most of the chocolate into the tray to cover the honeycomb, popcorn and the base of the tray. Tap the tray gently to flatten and even the chocolate.
  3. Stud the tray randomly with the remaining honeycomb and popcorn pieces and flick the remaining chocolate over the top and again tap to flatten.
  4. Leave the rubble to set at cool room temperature for 30 minutes. Place in the refrigerator if necessary for 15 minutes to speed things up
  5. Break into irregular pieces and store in between pieces of baking paper in a tin or sealed container. This will keep for up to a month if it is kept covered, but I don’t think it will last that long.
Tags:
darren purchese
burch and purchese
sweet studio
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