So I was never going to make actual Easter eggs, what with all that tempering and moulding and such. But chocolate is definitely in order and there’s nothing like getting covered in it on a Good Friday morning, enrobing honeycomb.

This latest book, Sharing Plates, from Luke Mangan landed last week and I’ll write more about it in May when it’s published and the embargo’s lifted.

He suggests sprinkling the chocolate with sea salt but I had some of that Olsson’s smoked salt which I used instead (when too much smoke is never enough etc). I love that these will store happily in the freezer and can be served straight from there with a shattering crunch.

Salted chocolate honeycomb

cooking oil or spray for greasing
125g liquid glucose
360g caster sugar
3 tablesp honey
15g carb soda
250g dark chocolate
sea salt for sprinkling

Line a heatproof tray with baking paper and lightly oil it

Place the glucose, sugar, honey and 75ml water in a saucepan over medium heat. Stir until the sugar has dissolved, then cook until the mixture turns a deep caramel colour.

Remove from the heat and leave to stand for 2 minutes before whisking in the carb soda. Whisk just enough to incorporate it into the caramel, ensuring not to overdo it or the honeycomb will collapse.

Pour onto the prepared tray and leave at room temperature for about 1 hour to cool.

Once the honeycomb has set, break it into bite sized pieces and set them on a wire rack over a tray. (Mine are only bite sized if you have a massive gob)

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Remover from the heat, dip the honeycomb pieces into the melted chocolate and place on the rack.

Sprinkle with sea salt and allow the chocolate to set. Store in the freezer until required.