Honeycomb Sesame Bark with Dark Chocolate and Pecans Step-by-step instructions

Before you start

Gather everything before you melt any chocolate, because the bark sets quickly once the pieces go down. Chop the honeycomb candy into bite-size pieces and the pecans into rough chunks, and leave the whole almonds whole. Measure the sesame seeds and set the caramel sauce close to hand. Chill the large dark chocolate honeycomb bar for about 10 minutes so it grates into fine curls rather than smearing.

Line the metal baking pan with parchment paper, letting it overhang the edges so the finished slab lifts out cleanly. Set the grater, the long knife, the wooden board and a heatproof bowl where you can reach them easily. Work in a cool room, because warm kitchens slow the setting time and can soften the honeycomb.

Instructions

Build the candy and nut mixture

1. 1Chop the candy and nuts
   Chop the honeycomb candy into bite-size pieces, then chop the pecans. Keep the whole almonds whole. Measure the sesame seeds and set everything on a wooden cutting board, scattered into one loose pile.
   Look for Honeycomb pieces are roughly the size of a dime, with no large chunks left.
   Tip Chop the honeycomb with a heavy knife on a firm surface so the pieces stay crisp.
2. 2Drizzle with caramel
   Drizzle the caramel sauce over the honeycomb, pecans, almonds and sesame seeds. Slice through the mixture with a long knife so the sauce coats the pieces evenly and the nuts stay separate.
   Look for The pieces look glossy and no sauce pools on the board.
   Tip Slice rather than stir, so the honeycomb stays intact and crunchy.
3. 3Grate the chocolate bar
   Grate the large dark chocolate honeycomb bar over a box grater, holding the bar over a bowl or board. Let the fine curls and shavings fall onto the board, and set them aside for the topping.
   Look for Fine curls and shavings collect on the board, not large chunks.
   Tip Chill the honeycomb bar for 10 minutes first so it grates cleanly.

The honeycomb, pecans, almonds and sesame seeds form a loose, scattered pile on the wooden board, and the caramel sauce has been drizzled across it. The pieces look glossy and no pool of sauce sits on the board. The honeycomb should be in distinct, crisp pieces rather than dust, and the nuts should be separate from one another. Before you go on, check that the mixture is fully coated and that you have a fine pile of grated chocolate curls ready beside it, because the next phase moves quickly.

Melt and spread the chocolate

4. 4Melt the dark chocolate
   Melt the chopped dark chocolate in a heatproof bowl set over simmering water, or in the microwave in 30-second bursts, stirring until smooth and glossy.
   Look for The chocolate is fully smooth, glossy and pourable with no lumps.
   Tip Stir between bursts so the chocolate does not scorch.
5. 5Line the pan and spread
   Line the metal baking pan with parchment paper, letting it overhang the edges. Spread a layer of the melted dark chocolate evenly across the bottom of the pan.
   Look for The chocolate covers the pan in an even, glossy layer.
   Tip Smooth the chocolate with an offset spatula for an even thickness.
6. 6Arrange the candy and nuts
   Arrange the honeycomb candy pieces over the chocolate layer. Sprinkle the remaining sesame seeds and the chopped nuts on top, pressing them gently into the chocolate so they stick.
   Look for Candy and nuts are spread across the surface and partly sunk into the chocolate.
   Tip Press gently with your fingertips so pieces do not break off later.

The dark chocolate has melted into a smooth, glossy liquid with no lumps and no streaks, and it spreads across the parchment-lined pan in an even layer. Check that the chocolate covers the bottom of the pan evenly and that no bare spots show through. The surface should look bright and uniform, and the chocolate should still be fluid enough to take the honeycomb pieces. If the chocolate has begun to thicken, warm it for a few seconds more, stirring well so it stays smooth and does not scorch.

Assemble and set the slab

7. 7Press in the honeycomb bar
   Press the larger honeycomb bar into the chocolate, breaking it into pieces if needed. Scatter the grated chocolate curls over the top, pressing them lightly so they adhere.
   Look for Honeycomb pieces are set into the chocolate and the top looks evenly studded.
   Tip Work quickly while the chocolate is still soft so the pieces embed well.
8. 8Set and cut the bark
   Let the bark set at cool room temperature for about 1 hour, or refrigerate for 20 minutes until firm. Lift the parchment out of the pan and break or cut the slab into pieces with a long, sharp knife.
   Look for The chocolate is firm and no longer tacky when touched.
   Tip Warm the knife slightly under hot water and dry it between cuts for clean edges.

The honeycomb pieces, sesame seeds and chopped nuts sit across the chocolate, partly pressed into its surface, and the larger honeycomb bar has been set in. The grated chocolate curls cover the top lightly. Before you move the pan, check that the pieces are firmly seated and that the surface looks evenly studded.

Let the slab set at cool room temperature for about 1 hour, or refrigerate it for about 20 minutes, until the chocolate is firm and no longer tacky when touched. Then lift the parchment out and cut or break the slab into pieces.

Common mistakes

The most common mistake is overheating the dark chocolate, which makes it thick, grainy and dull. Melt it gently over simmering water or in short microwave bursts, and stop when it is just smooth. Another error is stirring the honeycomb with the caramel, which crushes the candy into dust and removes the crunch that defines this bark.

Slice through the mixture instead. Pressing the nuts and honeycomb too late, after the chocolate has firmed, leaves them sitting loose on the surface and falling off when you cut. Work quickly while the chocolate is still soft. Finally, do not cut the bark before it has set, because a soft slab tears and the pieces lose their shape.

How to tell it’s done

The bark is done when the chocolate has set firm and no longer feels tacky or sticky to the touch. Press a finger gently on the surface; it should feel smooth and solid, with no give. A clean cut with a warm, dry knife should produce neat edges, and the honeycomb should snap crisply rather than bend.

The chocolate should look glossy and even all over, with the honeycomb, nuts and sesame seeds firmly held in place. This bark contains no raw protein and no eggs, so it is judged by texture and set rather than by an internal temperature. If the chocolate still feels soft after the set time, return the slab to the refrigerator for another 10 to 15 minutes.