Dark chocolate lollipops with cinder toffee

Method

1. For the cinder toffee: place the honey, glucose, sugar and water in a heavy-based saucepan, stir well and heat to 148C (check using a sugar thermometer). Meanwhile, line a baking tray with greaseproof paper.

2. Once the temperature is reached, remove the pan from the heat and quickly stir in the bicarbonate of soda (be careful as the mixture may froth up suddenly). Pour the mixture into the prepared tray and set aside to cool.

3. When the toffee has cooled completely, use a rolling pin to bash it into small pieces and set aside.

4. For the lollipops: put the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Leave until the chocolate has melted.

5. Take a non-stick baking tray or silicone sheet and pour about 2 tablespoons of the melted chocolate onto it in the shape of a circle. Set a lollipop stick in the centre of the chocolate circle then sprinkle over some of the cinder toffee pieces. Repeat with the remaining chocolate, lollipop sticks and cinder toffee.

6. Leave the lollipops in a cool, dry place until the chocolate has set. Finally, carefully lift them from the tray or silicone and serve.