White chocolate crunchie chunks

We’ve made honeycomb-patterned white chocolate, but you can simply dip chunks in any melted chocolate for a quick treat.

Less than 45 minutes

Makes 10 large chunks  


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  • 3 slabs (80g each) white chocolate 
  • 2 cups (400g) castor sugar 
  • 1/3 cup (80ml) water  
  • ¼ cup (60ml) honey 
  • 1 Tbsp (15ml) bicarbonate of soda 



  1. Melt 2 slabs (160g) of chocolate over a double boiler. 
  2. Spread over a 25cm-piece of bubble wrap.  
  3. Chill in the fridge for 10 minutes.  
  4. Remove from fridge and store in a cool place (keeping it in the fridge for too long may produce a fatty layer or ‘bloom’ on the chocolate).  
  5. Heat sugar, water and honey in a 3L pot.  
  6. Stir until sugar dissolves, then boil until mixture turns amber gold. Don’t stir again once sugar has dissolved. (Make sure to brush sides of the pot with a pastry brush if any crystals start to form).  
  7. Turn off heat and add bicarbonate of soda, whisking quickly to combine. (Be careful, as mixture will foam up to about 4 times the size.) 
  8. Pour into a 30cm-deep baking tray lined with baking paper and set for 20 minutes. Cool completely.
  9. Break into chunks.  
  10. Melt 1 slab (80g) chocolate.  
  11. Dip one side of honeycomb chunks into melted chocolate and place, chocolate-side down, on the bubble-wrap chocolate.  
  12. Set for 15-20 minutes and peel off bubble wrap before serving. 


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