Cinder Toffee Bites

Grease and line the base and sides of a 20 cm / 8” square springform baking tin with greaseproof paper. Spray the paper with non-fat cooking spray and set it to one side.

Melt half of the chocolate in a heatproof bowl set atop a saucepan of gently simmering water. Stir until melted before pouring into the lined baking tin. Place in the freezer for 20 minutes.

After 20 minutes, cook the sugar and Golden Syrup in a saucepan set over a medium heat, without stirring. Once the sugar has dissolved continue to cook it for 3 minutes.

Remove the saucepan from the heat and carefully whisk in the bicarbonate of soda.

Once the honeycomb mixture bubbles down, pour it over the frozen chocolate and leave it to cool to one side for 1 hour.

Melt the remaining chocolate as before and leave it to cool and thicken slightly before pouring over the set honeycomb.