Sarah Johnson, Senior pastry chef at Spring Restaurant
Originally from California she worked at Chez Panisse, Alice Water’s acclaimed restaurant in Berkeley. Sarah also cooked in Ireland and Italy before moving to London to join Spring for the opening last year. Sarah is thrilled to be collaborating with Skye Gyngell.
Hokey Pokey Paired with ‘H’ by Hine
- 60g Honey
- 200g Sugar
- 25g glucose
- 1 ½ teaspoons bicarbonate of soda,sifted
- 650g good quality bittersweet chocolate (70 percent or higher), finely chopped
- Tray lined with parchment or a silicone mat (for the honey comb)
- Square cake tin, or oven tray, buttered and lined with parchment (for the hokey pokey)
Put the honey and glucose into a high sided pot and warm over a medium heat. Once the glucose and honey begin to loosen and steam, add sugar and gently stir to combine. Increase the heat and bring to a boil, gently stirring occasionally to ensure even cooking. Cook until the mixture begins to darken, but not smoke, or until a candy thermometer reads 170 degrees C. Quickly but carefully remove from heat and stir in the bicarbonate of soda. Pour onto your tray lined with parchment and put in a cool, dry place. Once the honey comb has hardened, place onto a cutting board and chop with a knife. There is no need to aim for uniform pieces, hokey pokey is much more interesting to eat when it is studded with different shapes and sizes of honeycomb. Put your chocolate into a clean dry bowl and place over a pot of steaming (not boiling) water. Make sure the bottom of the bowl is not touching the water. Once the chocolate has melted, remove from heat and wipe any excess water from the bottom of the bowl. Gently stir the chocolate, then tip the chopped honey comb, dust and all into your chocolate. Fold to incorporate. Quickly pour into prepared tray and spread with a spatula. Move quickly before the chocolate cools and becomes difficult to pour. Tap the tray a couple of times on the counter to even out, then store in a cool dry place.
Once your hokey pokey is set, roughly chop off chunks and arrange on a platter, pour yourself a glass of ‘H’ by Hine Cognac and enjoy!
Hokey pokey will keep for 2-3 days stored in an airtight tin, wrapped in cling film, however we defy you to leave it that long!