Mint Honeycomb Bark with Chocolate
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;
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 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 BUY
- 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
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!)
Make honeycomb as per TM6 guided cooking recipe, but add in the colouring, peppermint oil and salt in the first cooking process.
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.
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.
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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