Chocolate-Dipped Honeycomb with Freeze-Dried Pineapple Chef Steven Woerdehoff (IG: @chefstevenpdx) with Chefs Roll

Ingredients for Honeycomb Candy:

● 200 g. granulated sugar

● 80 g. light corn syrup or honey

● 60 g. water

● 8 g. baking soda (sifted)

● 15 g. crushed Tastecraft Pineapple Pieces

Method for Honeycomb Candy:

1. Cook syrup: In a deep saucepan, combine sugar, corn syrup (or honey), and water. Cook over medium-high until 150°C / 300°F (hard crack stage).

2. Remove from heat: Quickly whisk in sifted baking soda — mixture will foam dramatically.

3. Add pineapple: As foam rises, sprinkle in crushed Tastecraft Pineapple Pieces and gently fold once or twice (don’t overmix).

4. Set: Pour onto a parchment-lined tray (no spreading). Let cool completely, ~1 hour.

5. Break: Crack into bite-sized shards.

Method for Chocolate Dip & Finish:

Melt dark chocolate gently over a water bath or in short bursts in a microwave. Dip honeycomb pieces halfway in chocolate. Sprinkle with flaky sea salt before chocolate sets. Let firm at room temperature or in a cool room (avoid the fridge to preserve crispness).

Ingredients for Coconut Purée Fluid Gel:

● 150 g. The Perfect Purée Coconut Puree, thawed

● 25 g. sugar

● 2 g. agar agar

● pinch of salt

Method for Coconut Purée Fluid Gel:

Combine all ingredients in a saucepan; bring to a boil while whisking. Simmer 30 seconds. Pour into a shallow pan and chill until fully set (~1 hour). Blend until smooth and glossy. Adjust consistency with a splash of water if needed.

To Plate:

Spoon or swipe coconut fluid gel on the plate. Stack or scatter chocolate-dipped honeycomb pieces over it. Garnish with a few extra crumbs of Tastecraft Pineapple Pieces or a pinch of sea salt.