Mint Honeycomb Bark with Chocolate

Name: Thermomix recipe: Mint Honeycomb Bark with Chocolate
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 Tablespoon bicarb soda; 300 Grams raw caster sugar; 80 Grams water; 1/2 Teaspoon green food colouring (optional but kind of important); 10 Drops doTERRA Peppermint Oil; 25 Grams honey; 1 Pinch pink salt flakes; Approx 1.5 Cups chocolate in pieces, dark for coating; 2 Tenina's pastry/bread mat (not kidding, you need them)

Makes a lot Prep Time 10 minutes Cook Time 20 minutes Rated:

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We do love mucking around with the Cookidoo recipes to see if we can make them better...and we have done it again! You can only make this with a Thermomix 6. (Sorry guys, I do try to do most recipes to be universal, but this one is not possible in the other models!)

The trick to the delicious crispy bite is using not one, but TWO of my silpat mats which by the way you will use elsewhere a million times over. You really cannot get by without them. Rolling the hot honeycomb to be not quite paper thin is the trick and super simple to do when you have the right tools.

Of course we then slathered the minty goodness in chocolate, because mint and chocolate are the real thing. I am pretty sure we are now going to let loose on so many other versions of honeycomb bark, we should be able to open a store....strictly in our spare time of course.

In the meantime, try these other amazing honeycomb recipes we have managed to concoct;

Nutty Honeycomb Bark

Honeycomb Chocolate Cheesecake

Crunchy Ice Cream Topping

Poached Bravo Apples

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Need

1 Tablespoon bicarb soda
300 Grams raw caster sugar BUY
80 Grams water
1/2 Teaspoon green food colouring (optional but kind of important)
10 Drops doTERRA Peppermint Oil BUY
25 Grams honey
1 Pinch pink salt flakes BUY
Approx 1.5 Cups chocolate in pieces, dark for coating BUY
2 Tenina's pastry/bread mat (not kidding, you need them) BUY

Do

1: This recipe can only be done in the TM6 using the guided cooking recipe on cookidoo.(Unless you make it yourself on a stove top!)
2: Make honeycomb as per TM6 guided cooking recipe, but add in the colouring, peppermint oil and salt in the first cooking process.
3: While the honeycomb is cooking, melt the chocolate. We used about 1.5 cups, but it will vary depending on how thinly you roll the bark.
4: As soon as honeycomb is ready, scrape out onto a one breadmat thinly. Place another breadmat on top and roll and flatten into a thin layer.
5: As soon as it is possible to remove one of the breadmats without it pulling (in other words the honeycomb is set) spread with melted chocolate and allow to come to room temperature before transferring to the freezer until set completely. Break into pieces and enjoy. Keep in an airtight container in the fridge (out of sight because it is irrististible!)

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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!