Piled high with dark chocolate walnut crumbles, coconut macaroons, and chewy iced molasses spice cookies, Market’s holiday baskets are the stuff of pastry legend. This year’s MVP? Rich, flaky chocolate-dipped honeycomb that makes even bees weak in the knees.
Chef/owner Bret Thompson shares his recipe.
Makes 50 pieces
1 c. honey
2 c. light corn syrup
8 c. granulated sugar
1 c. water
4 tbsp. baking soda
1 lb. coating chocolate or good-quality dark chocolate
1. Line two large cookie sheets with parchment paper and lightly spray each one with nonstick spray.
2. Place honey, corn syrup, sugar, and water into a thick-bottomed sauce pot.
3. Bring to a boil while brushing the sides of the pan down with a wet pastry brush to avoid crystallization.
4. Using a candy thermometer, cook until mix is 300°; immediately remove from heat. Sprinkle baking soda into hot syrup. Using a large metal wire whisk, whisk to ensure baking soda is completely mixed in. Honeycomb mix should foam and quadruple in size.
5. Immediately pour mixture onto sheet pans and flatten gently with a spatula to approximately 1 inch thick.
6. Let honeycomb cool completely. Using a knife or heavy object, gently break into 2- to 3-inch shards.
7. Chop chocolate into small chunks, place in large bowl, and microwave at 50 percent power for 1 minute. Remove, stir, then repeat microwave process until chocolate is melted but not too hot, about 80°.
8. Dip each piece of honeycomb into chocolate with a fork, then place on parchment-lined pan to cool. While chocolate is still wet, sprinkle with some of the small bits of honeycomb to decorate.
9. Store honeycomb in an airtight container at room temperature. Do not refrigerate.
Market, 862 South Los Angeles Street, at East Ninth Street, Downtown (213-488-9119 or marketrestaurants.com). Cookie baskets, $25-$85.
Photo: Carlo A / Getty Images
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