Thick Honeycomb Sesame Bark Dark Chocolate Bars Tips, FAQ & printable recipe

Tips for success

For the cleanest cuts, use a heavy chef's knife and slice in one smooth motion, wiping the blade between cuts. If the chocolate cracks, let it sit at room temperature for a few minutes before slicing.

For a decorative touch, sprinkle flaky sea salt over the top before the chocolate sets. The bars can also be cut into smaller squares for bite-size treats.

To enhance the sesame flavor, toast the seeds until they are deeply golden and fragrant, but be careful not to burn them. If you prefer a sweeter bark, use a chocolate with a lower cacao percentage, such as 60% or 65%.

For a vegan version, use dairy-free dark chocolate and ensure the honeycomb candy is vegan-friendly, as some contain honey.

Variations

• Sea Salt: Sprinkle flaky sea salt over the melted chocolate before it sets. The salt enhances the dark chocolate's bitterness and balances the sweetness of the honeycomb, adding a sophisticated savory touch.
• Nutty Crunch: Add 1/2 cup of chopped toasted almonds or hazelnuts along with the honeycomb. The nuts provide extra crunch and a buttery flavor that pairs well with the chocolate and sesame.
• Milk Chocolate: Use high-quality milk chocolate instead of dark for a sweeter, creamier bark. Adjust the honeycomb amount slightly to balance the sweetness, and consider adding a pinch of sea salt.
• Spiced: Stir 1/2 teaspoon of ground cinnamon or a pinch of cayenne pepper into the melted chocolate before pouring. The spice adds warmth and complexity, complementing the honeycomb's caramel notes.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving for the best texture.

Freezer

Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Reheat

No reheating needed. If chilled, let the bars sit at room temperature for 10 to 15 minutes before serving to soften slightly.

Store the bars in an airtight container at room temperature for up to 1 week. If the environment is warm, refrigerate to prevent melting.

Separate layers with parchment paper to avoid sticking. The bars can also be frozen for up to 3 months; thaw in the refrigerator before serving.

The bark can be made up to 3 days in advance and stored in an airtight container. It is best to slice the bark just before serving to maintain the crispest edges. The chocolate may soften slightly at room temperature, but the bars will still hold their shape.

Serving ideas

Serve the bars at room temperature for the best texture, where the chocolate is slightly tender and the honeycomb remains crisp. Arrange the bars on a platter or in a gift box lined with parchment. They pair beautifully with coffee, tea, or a glass of red wine.

For a more indulgent presentation, drizzle melted white chocolate over the top or dust with cocoa powder.

These bars also make excellent homemade gifts for holidays or special occasions. Wrap each bar in cellophane and tie with a ribbon for a professional finish.

Frequently asked questions

Recipe card

Thick Honeycomb Sesame Bark Dark Chocolate Bars

Prep 20 minCook 0 minRest 30 minTotal 50 minServes 12

Ingredients

• 12 oz 72% dark chocolate, chopped
• 1 1/2 cups honeycomb candy (store-bought or homemade), broken into chunks
• 2 tbsp sesame seeds

Instructions

1. Grate the solid block of 72% dark chocolate on a box grater into a fresh pile of dark chocolate curls. If using a chocolate bar, chop it finely with a knife instead. Break the honeycomb candy into bite-size chunks, about 1/2-inch pieces. Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until fragrant and lightly golden. Remove from the heat and let cool.
2. Place the grated chocolate in a heatproof bowl. Set the bowl over a saucepan of barely simmering water, making sure the bottom does not touch the water. Stir gently with a spatula until the chocolate is completely melted and glossy. Remove the bowl from the heat and let it cool slightly for 2 to 3 minutes, until it is warm but not hot to the touch.
3. Line a metal tray with parchment paper, leaving overhang on two sides for easy lifting. Pour the melted chocolate into the tray and spread it into an even layer about 1/2-inch thick. While the chocolate is still fluid, press the honeycomb candy chunks into the surface, distributing them evenly. Sprinkle the toasted sesame seeds over the top, gently pressing them in so they adhere.
4. Place the tray in the refrigerator for at least 30 minutes, until the chocolate is fully set and firm to the touch. The bark should be solid and lift easily from the parchment. If the chocolate is not set after 30 minutes, continue chilling in 10-minute increments.
5. Lift the chilled bark out of the tray using the parchment overhang. Place it on a cutting board. Using a sharp chef's knife, slice the slab into thick bars, about 2 inches wide and 4 inches long. Cut with a gentle sawing motion to avoid shattering the honeycomb. Wipe the knife clean between cuts for neat edges.
6. Take one thick bar and snap it cleanly in half to reveal the layered cross section, showing the crisp honeycomb texture against the dark chocolate. Serve the bars as a rich dessert or snack. Store in an airtight container at room temperature or in the refrigerator.

Contains: milk, sesame

Estimated nutrition per serving

Calories

220

Protein

3 g

Carbohydrates

24 g

Fat

13 g

Automatic estimate from the ingredient list, not laboratory-verified.