Here we’re back to honeycomb, this time, with chocolate and peanut butter. No matter how you try to spin it, there is no way to portray these as a “healthy” snack. Quite the opposite, really. There is more refined sugar in these than most things you can make at home. I suppose you could say they’re “all natural,” though that’s kind of a stretch.
Before I slag these off too much, though, the real lesson here is in tempering the chocolate. I’ll explain the easy, quicker method,* leaving it up to you to look at other, more complicated methods.
So, how do you make these? Easy:
- Make the honeycomb and break it into pieces.
- Smear peanut butter (creamy, not chunky) across the pieces, filling in the holes. You don’t need to be too carful. Just slather it on.
- Temper the chocolate and dip the peanut-smeared honeycomb in it, before placing the pieces on wax paper.
- Let cool and enjoy.
Here’s how to temper chocolate the quick and easy way.
- Start out with about 12-16 oz of good quality chocolate.
- Melt about .75 of the chocolate in a bowl over simmering water (bowl not touching the water), stirring often.
- When the chocolate reaches 115 degrees F, remove from the heat and gradually add pieces of the un-melted chocolate (3-4 at a time), quickly stirring after adding the pieces. As they melt, this will gradually lower the temperature, which should get down to 81 degrees.
- When cooled to 81 degrees, reheat the chocolate, constantly stirring, until it reaches 89 degrees. Do NOT let it get hotter than 91-92 degrees.
- Now you’re ready to dip.
*This was a disaster for a number of reasons:
- I got distracted during the heating process and letting the chocolate get too hot
- Not using enough chocolate to effectively dip the pieces, which ended up being far too big. Next time I’d break the honeycomb into smaller pieces
- I used cheap chocolate, instead of a high-quality brand