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1
Use a commercial chocolate syrup or make your own. If as I do you make your own, use the recipe that follows which is based one found at Epicurious.com: Use 200 ml (1 C) milk or water, 75 g (6 T) honey, 75 g (2/3 C) unsweetened Dutch-process cocoa powder, a pinch of sea salt, 1 t vanilla or 1 T brandy and 1 t freshly grated orange zest. Bring the milk or water and honey to a boil in a heavy saucepan over medium heat. Add the cocoa powder and sea salt and simmer, whisking for a few minutes, until the syrup thickens. Remove the saucepan from from the heat and add the vanilla or brandy and the orange zest. Let cool; the syrup will continue to thicken as it cools.
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2
Fold the honeycomb into the whipped cream.
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3
Layer the ingredients in a knickerbocker or sundae glass in the order given.
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4
Line a small but deep roasting tray with baking parchment.
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5
Place all the ingredients with the exception of the baking soda (bicarbonate of soda) in a large pan and heat to 300 F (150 C).
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6
Add the baking soda (bicarbonate of soda) and stir quickly to mix it in.
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7
The mixture will foam and increase in volume for 1 minute. At this point quickly pour it into the roasting tray.
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8
The honeycomb will set quickly. When cool, break into small pieces or pulverise and add to ice creams, use to decorate puddings or sprinkle over desserts as you would with Praline powder (use food52 recipe search to find my recipe).
