Rice bubbles slab with honeycomb and cranberries

Rice bubbles slab with honeycomb and cranberries

By
From
Atelier Confectionery
Makes
2
Prep
30 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
50g Honeycomb
30g dried cranberries
20g rice bubbles
350g milk chocolate, tempered

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Lightly oil and line the base of two 15 × 10 cm baking tins with baking paper, leaving some paper to overhang the sides for easy removal of the chocolate later.
  2. Chop the honeycomb into small pieces and mix in a bowl together with the cranberries and rice bubbles.
  3. Pour the chocolate onto the honeycomb mix and stir until everything is fully coated with the chocolate. Spoon the mixture into the prepared tins and leave to set in a cool dry place for at least 4 hours.
  4. Once set, lift out of the tins. Store in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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