Chocolate and Pistachio Honeycomb
recipe for Chocolate and Pistachio Honeycomb has been reproduced
courtesy of Walnut
Grove Cooking Vacations run by chefs Maynard Harvey
and Emerson Farrar . . . two modern chefs who use the freshest
ingredients with an emphasis on distinct flavours and clean,
one of their cooking vacations their passion and enthusiasm
for cooking will stimulate your own love of food, and their
expertise will help you gain confidence and perfect your cooking
skills and techniques in the kitchen.
Cook, tour and learn during the days, and each evening, sit
down to gastronomic delights, fine wines and interesting conversation
with like-minded people! Like the idea and want to know more
then have a look at the web site - www.walnutgrovecookery.com
2 tbsp white sugar
2 tbsp golden syrup
1 tsp baking soda
75g dark chocolate
1 tbsp chopped pistachio nuts
a small saucepan melt the sugar and golden syrup and boil
until it is a light caramel colour.
Remove from heat and add the baking soda, whisking to ensure
there are no lumps of soda. The mixture will froth up.
Pour mixture onto a baking mat and leave to cool.
Melt chocolate in a bain marie (put chocolate in a bowl
on top of a saucepan of boiling water) then pour over the
Sprinkle the chopped pistachio nuts onto the chocolate while
it is still melted so that it sticks to the chocolate. When
the chocolate is set break into pieces and eat!
to be made an hour or so before you want to eat it. It will
keep in an airtight container for up to a day.
be used as a petit four, or as a sweet treat when you need
one. Can also be folded into a dessert at the last minute,
but it will melt so if you do this it does need to be done
just before you are going to eat it.
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