Hokey-Pokey: Chocolate-Dipped Honeycomb Recipe

9 months ago

chocolate-dipped honeycomb

No, this is not the bees’ home, though it has an ingredient that comes from the hive. Primarily consisting of honey and sugar, a honeycomb is similar to hardened caramel–only this confection has a more distinctive yellowish hue and lots of holes. These holes were created due to the chemical reaction when the baking soda and acid (usually vinegar) meets in the mix. This chemical reaction produces carbon dioxide that helps form the lattices while the honeycomb is still in its liquid state. These lattices remain intact as the honeycomb cools and hardens.



Chocolate-Dipped Honeycomb
Makes 3-4 servings


1 cup Sugar

1 cup High-grade pure honey

1 Tbsp White vinegar

1 Tbsp Baking soda, sifted

200g Bittersweet chocolate, grated


  1. Grease a 9-x 13-x 3-inch jelly roll pan and then line it with parchment paper. Set aside.
  2. In a medium-sized saucepan with a candy thermometer clipped on the side, combine the sugar, honey, and white vinegar. Cook this without stirring until the mixture reaches 300°F.
  3. When the mixture reaches 300°F, immediately mix in the baking soda. Stir briskly. The mixture may bubble up.
  4. Pour the mixture into the prepared pan and set aside until it hardens and cools. When the mixture has cooled and hardened, break into pieces. Set aside.
  5. Melt chocolate on a double boiler. Put chocolate on a stainless or glass bowl set on a pot of boiling water. Do not let water touch the bowl. Once chocolate has melted, dip in the honeycomb pieces and set to harden on parchment or wax paper.


Recipe by Chef Carlo Estagle
Photographed by Floyd Jhocson of Studio 100


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