Chocolate-dipped honeycomb
Waitrose and Partners

Chocolate-dipped honeycomb

This honeycomb makes a perfect edible gift. Makes about 350g.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Emily Sandé on episode 15, season 1 of Dish, the Waitrose podcast. It was served after a main course of this garlicky mushroom spaghetti

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

2 out of 5 stars(1) Rate this recipe
  • Makes1
  • CourseSnack
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Plussetting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 100g caster sugar
  • 4 tbsp golden syrup
  • tsp bicarbonate of soda
  • 200g dark chocolate (70-75% cocoa)


  1. Line a baking tray with baking parchment. Mix the sugar and golden syrup to a paste in a large, deep, heavy-based saucepan and slowly melt over a low-medium heat until it reaches 140°C or the soft-crack stage on a sugar thermometer.

  2. Take the sugar off the heat and quickly beat in the bicarbonate of soda with a wooden spoon. Take care as the mixture will froth up rapidly to make honeycomb. Quickly pour the honeycomb onto the lined baking tray and allow to set at room temperature. Once set, remove the baking parchment and smash the honeycomb into shards.

  3. Melt the chocolate in a bowl set over a pan of gently simmering water, making sure the water does not touch the bottom of the bowl. Once melted, stir the chocolate and dip the smashed-up honeycomb shards in it. Leave to set on baking parchment.


Typical values per item when made using specific products in recipe


494kJ/ 118kcals



Saturated Fat












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2 out of 5 stars1 rating