Be inspired… by Honeycomb

Honeycomb is a great addition to use as a decoration or as an inclusion to Ice Cream!

02/09/2019

With the dark nights drawing and thoughts turning to Halloween, Bonfire night and Christmas, adding texture with brittle, crispy toppings and the flavours of Autumn is bang on trend.

Honeycomb is a light, airy sweet made from sugar, golden syrup and bicarbonate of soda. Versatile, it can add a light and crisp texture to desserts and has a beautiful golden colouring and a sweet, toffee flavour. Orchard Valley’s Honeycomb is perfect for a range of bakery and confectionery applications such as cookies, muffins and other baked goods, ice cream and for finishing hot drinks. It’s particularly good when paired with chocolate!

Although honeycomb and cinder toffee are terms commonly used to refer to the same product, we treat these as two separate items. Our honeycomb is normally lighter in colour than cinder toffee and features caramelised sugar notes with a hard biting, clean breaking and aerated centre with uniform bobbles. In contrast, cinder toffee has a deep flavour and colour with a hard biting, sweet and aerated centre.

Honeycomb adds a delicate flavour – great for Autumnal desserts and cakes as well as that all-important texture that consumers are looking for in products. Shards of honeycomb used to finish a product or added as an inclusion creates great visual appeal too.

We produce a range of honeycomb, toffee crisps and freeze-stable fudges, all of which can be either fat or chocolate coated for barrier protection. We have also recently launched a very successful range of coloured sugar pearls too.

Here at OVF we love the combination of dark chocolate and honeycomb. This moody, indulgent and grown up celebration cake from Olivia Bogacki for thecakeblog.com really caught our eye. In a commercial application, the home made honeycomb can of course be replaced by our honeycomb pieces.

Head over to her blog for the recipe for this cake and also other inspirational ideas.

Picture courtesy of thecakeblog.com