One name is pretty standard baggage, if not the bare minimum for informal identification. Whether you’re a fan of your moniker or not, it sure beats yelling out “Hey, you! You with the face!” to command attention from friends and family.

We all have at least one good name.

Some have two, perhaps three, and even a nickname for closer confidants. However, the web of casual connections grows increasingly tangled from there, when a seemingly endless stream of unrelated aliases all point in the same direction. What kind of secrets are hidden behind each different title? Where did all those names come from, and why did they keep relabeling the exact same item?

What would you call this treat?

• Sea foam
• Fairy food
• Hokey pokey
• Honeycomb
• Sponge candy

There could very well be more pseudonyms that I’ve missed, well concealed by this cunning candy. This vintage sweet had taken on a new assumed name with each community of unsuspecting bakers. None were troubled enough to ask many questions, so utterly enchanted by its signature matrix of sugary bubbles, forever frozen at the hard-crack stage, that all other concerns were quickly abandoned.

Though I set out on a mission to uncover the truth, that cause fell by the wayside as I cooked and caramelized, stirred and stewed, bubbled, boiled, and crystallized my very own sweet mystery. If anything, the kitchen enigma I created was even darker, more powerful than the old fashioned candies of yore.

What does it taste like?

Crisp foamy craters redolent of chocolate define this newest incarnation, possessing almost as many forms of cacao as its storied names. There’s cocoa and dark chocolate of course, and cacao nibs for extra crunch, but the real secret ingredient here is chocolate extract. Nothing else is able to convey such a depth of flavor in this fragile ratio of sugars and liquids without collapsing the delicate framework of airy perforations.

I’m no closer to uncovering the true identity of this culinary chameleon… But I do understand why so many before me have fallen for such a sweet devil without question. Now that I’ve given it yet another name to contend with, the waters of history grow murkier, tinted with the all-consuming powers of chocolate, but that’s far from a bad thing. What’s in a name, anyway?

Yield: Makes 20 - 25 Pieces

Quadruple Chocolate Honeycomb

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Crisp foamy craters redolent of chocolate define this newest incarnation for classic honeycomb candy, possessing almost as many forms of cacao as its storied names. There’s cocoa and dark chocolate of course, and cacao nibs for extra crunch, but the real secret ingredient here is chocolate extract.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

• 1 Cup Granulated Sugar
• 1 Tablespoon Agave Nectar
• 5 Tablespoons Water, Divided
• 1 Teaspoon White Vinegar
• 2 Tablespoons Cocoa Powder
• 1 Teaspoon Chocolate Extract
• 2 1/2 Teaspoons Baking Soda
• 2 Ounces Dark Chocolate, Finely Chopped
• 1 Tablespoon Cacao Nibs

Instructions

1. Line an 8 x 8-inch square baking dish with parchment paper and lightly grease. It doesn’t need to fit perfectly inside the pan, as long as it will cover the bottom and sides without any holes for the liquid candy to escape through.
2. Combine the sugar, agave, 4 tablespoons of the water, and vinegar in a medium saucepan. Stir just to moisten all of the sugar and place over medium heat. Swirl the pan gently to mix the ingredients as the sugar slowly melts, but avoid stirring from this point forward to prevent premature crystallization.
3. Meanwhile, mix together the remaining tablespoon of water, cocoa powder, and chocolate extract in a small dish; set aside.
4. Cook until the mixture caramelized and reaches 300 – 310 degrees, also known as the hard crack stage in candy-making terminology, and remove the pan from the heat. Things will move very quickly from here, so be on your toes. Vigorously stir in the cocoa paste along with the baking soda, allowing the mixture to froth and foam violently. Immediately transfer the liquid candy mixture to your prepared baking dish but do not spread or smooth it down. Allow it to settle naturally to maintain the structure of fine bubbles trapped within.
5. Let cool for at least 1 hour until fully set. To finish, melt the the dark chocolate in a microwave-safe dish, heating at intervals of 30 seconds and stirring thoroughly in between each one, until completely smooth. Pour over the top and spread it evenly across the surface. Sprinkle with cacao nibs and let rest until solidified. Break the candy into pieces and enjoy.
6. Sadly, it doesn’t keep well for more than a two or three days at room temperature, even when sealed in an air-tight container, so enjoy without delay!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Gourmet Baking Cocoa - Rodelle Kitchen
• 
  Wholesome, Organic Blue Agave, 44 oz (1.25 kg)
• 
  Navitas Organics Cacao Nibs, 8 oz. Bag — Organic, Non-GMO, Fair Trade, Gluten-Free

Nutrition Information:

Yield:

25

Serving Size:

1
Amount Per Serving: Calories: 50Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 127mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.