Chocolate Honeycomb Squares by Eric Lanlard

  • Total Time

    2h 15m
    • Prep Time

      15m
    • Bake Time

      2h 0m
  • Serves

    14

  • Skill Level

    Easy
  • Dietary Needs

    EF/NF/Veg
    • Egg free
    • Nut free
    • Vegetarian
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Created by renowned patisserie chef Eric Lanlard, these 'no bake' chocolate honeycomb squares are simple to make and deliciously moreish.

Method

  1. Line a square 20 x 20cm tin with greaseproof paper.

  2. In a medium pan placed over a gentle heat, melt together the butter, chocolate and syrup. Stir the mixture continuously as it begins to melt, once it is smooth and everything combined, remove from the heat and place to one side.

    • 200g Milk Chocolate
    • 100g Butter (Unsalted)
    • 3 tbsp Golden Syrup
  3. Using a sharp knife, roughly cut the honeycomb balls and digestive biscuits so you have nice chunky pieces. Add these to the cooled chocolate mixture and stir to incorporate. Pour into your lined square tin, press down with a metal spoon so you have a smooth, even surface and place in the fridge to chill for roughly 2 hours or until set.

    • 225g Maltesers (Chopped)
    • 225g Digestive Biscuits (Chopped)
  4. To decorate, melt the milk and white chocolate separately. Spread a layer of melted milk chocolate over the surface of the chilled fridge cake – this will act like a glue. Then sprinkle over the top of the melted milk chocolate your chopped maltesers and digestives. Using either a teaspoon or paper cornet made from greaseproof paper, drizzle over the top of the cake with alternate lines of melted white and milk chocolate. Using a sharp knife, cut into squares and serve.

    • 100g Maltesers (Chopped)
    • 50g Digestive Biscuits (Chopped)
    • 50g Milk Chocolate (Melted)
    • 50g White Chocolate (Melted)

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