I wasn’t quite sure what to call this when I first made it but it’s become known as Topped Chocolate in my kitchen. There have been a few different flavours and so far this one, with honeycomb and pumpkin seeds, has been my favourite. It’s not a complicated recipe by any means and you can add almost anything you like; pecan and coconut or raisin and walnut are some that I have tried. One big chocolate bar makes enough for two for a week, if you take a small piece that is!
You will need (for one big slab):
- 100g good quality dark chocolate, I used 70% for this one and have used higher cocoa in the past too
- Handful pumpkin seeds
- Handful honeycomb, I found some bronze coated honeycomb which I thought was very pretty
Line a baking tray with greaseproof paper.
Melt the chocolate in a bowl over a pan of simmering water, be careful the bowl and water don’t touch.
When fully melted pour the chocolate onto the greaseproof paper and spread it out so you have an even layer.
While still melted sprinkle the seeds and honeycomb over the top.
Leave to set then break up into pieces. It’s easier to use your hands than a knife.
This particular topped chocolate worked so well because the honeycomb adds a pop of sweetness and the pumpkin seeds an earthiness and creaminess to the bitter chocolate. I take a piece to work so that I can get my chocolate hit but, in my mind at least, the dark chocolate and pumpkin seeds make it slightly healthier than your standard chocolate bar. Just a small piece is enough to get rid of that chocolate craving. The only question now is: what flavour shall I try this week? I’m thinking crystallised rose petals and macadamia nuts.