This is an exclusive recipe series with local Pastry Chef Olivia Wilson of Chairlift and Brenner Pass.
This August, we tapped local Pastry Chef Olivia Wilson to dream up a special and unique offering for our end of summer celebration — and to no surprise, she blew us away with her creativity and craft. Incorporating Dark Horse’s Rose Gold Wildflower Honey, she came up with chocolate dipped rose gold honeycomb as a celebratory indulgence as we mingled, sipped, and shopped in honor of supporting the small business community alongside Brittanny DeRafelle of Sun & Selene.
For our own sake, we needed to know her secret so that we could attempt to make it ourselves as a way to enjoy the special, indulgent moments in the every day. Thankfully, this is only the beginning of a collaborative series with Olivia — so expect more exclusive recipes to come, featured here on The Journal.
Be sure to join us next Saturday, October 27th from 4-7pm for Spritz Market at Chairlift! We’ll be there sampling Plant People CBD Olive Oil alongside Olivia’s sourdough, plus a plethora of pantry staples to shop and take home.
Chocolate Dipped Rose Gold Honeycomb
Special equipment needed:
Silpat non-stick silicone baking mat
5 quart pot (this is very important!)
1/2 cup Dark Horse Rose Gold Wildflower Honey
1 1/4 cup cane sugar
1 teaspoon vanilla or almond extract (or half a vanilla bean, seeds scraped out)
1/2 teaspoon kosher salt
1 tablespoon baking powder, sifted
12 oz dark chocolate (preferably 65% or higher), for dipping the honeycomb
Line sheet pan with your non-stick mat or with parchment paper that has been sprayed with non-stick spray. Combine all honeycomb ingredients in the pot except extract and baking powder. Place over medium/high heat and attach candy thermometer to pot. Heat the mixture to 295 F, gently stirring with spatula to ensure even caramelization. Let cook at 295 F just a couple minutes until it reaches a rich caramel color. Immediately remove from heat, add baking powder and extract and whisk until it’s all disappeared in the bubble mass, careful to not overmix, pour onto baking sheet. Let sit at least 15 minutes until it is hard and cooled to room temperature. Break into pieces with a hammer or end of rolling pin. Store in an air tight container.
Melt dark chocolate in a dry heat safe bowl set over a pot of simmering water, or in a microwave safe bowl in the microwave. Only melt the chocolate until two thirds of it has melted and remove from heat. Continue stirring until all the chocolate has melted. Put back on heat if it’s cooling too quickly.
Using a fork, dip honeycomb in chocolate, and set on a parchment lined sheet pan. Once all dipped, put in fridge JUST UNTIL THEY’RE SET. *If you leave them in the fridge for too long, the candy will melt due to the moisture. Once all set, store in an airtight container at room temperature. The candy will keep for up to one month.