Just got 2.5kg of milk chocolate so let’s get started!
PS: Those are REALLY good
- 72g water
- 1tbsp honey
- 7g sifted baking soda*
- (optional) dash cream of tartar
- 200g sugar
- 145g corn syrup
- ~200g milk chocolate
*Make sure to sift your baking soda else you are likely to have clumps
- Make sure to prepare all the ingredients before starting the recipe. Line up a pan or baking dish with parchment paper big enough for the hot mixture. Make sure it’s big enough as the mixture will grow 2 times in size
- In a pot over medium heat, whisk the water, sugar, honey, and corn syrup until it’s all combined then don’t touch it. It will go from powdery to a clear liquid. Once the liquid reaches 300F ( hard crack), remove it from the heat, rapidly stir in the baking soda and cream of tartar for just 2-3 seconds else you will destroy the air bubbles.
- Carefully dump the mix in your pan/baking dish. You can use a spatula to scrape the sides. Do not touch the mixture or you will destroy the air bubbles.
- Let cool an hour then break it either using your hands or a rolling pin.
- At this point, you will need to temper your chocolate, see how-to here. Then simply dip each piece into the bowl and lay them on parchment paper to cool.