How to Make Chocolate Covered Honeycomb

To make chocolate-covered honeycomb, break cooled honeycomb into chunks, dip or coat them in tempered chocolate, and let them set on parchment, which both adds flavor and seals the porous candy against the humidity that would otherwise make it sticky.

By Kelsy Maruyama, Founder & Toffee Maker, Kelsy's Kandy

Reviewed by Jason Burns, Editorial Steward

Last updated Jul 20, 2026

Published by Kelsy's Kandy · Licensed under Citation License 1.0

What it means

Chocolate acts as a moisture barrier, so coated honeycomb keeps its crunch far longer than bare pieces.
Tempering the chocolate gives a firm, glossy snap that does not melt on your fingers; untempered chocolate works but stays soft and streaky.
Work quickly once the honeycomb is exposed, because it starts absorbing moisture right away.
Dark, milk, or white chocolate all work; the honeycomb Crunchie-style bar is the classic example.

Action steps

Make or buy honeycomb and break it into bite-size chunks.
Temper about 200 g of chocolate (melt most of it to around 45 C, cool with reserved chocolate to 31-32 C for dark, or 30-31 C for milk/white).
Dip each honeycomb piece with a fork, letting excess drip off, or drizzle chocolate over a slab and let it set before breaking.
Set the coated pieces on parchment and leave until firm.
Store airtight at cool room temperature.

Risks & deadlines

Coat and seal the honeycomb promptly, since exposed pieces absorb humidity and go sticky within hours on damp days.
Keep chocolate-covered honeycomb below about 25 C so the chocolate does not soften or bloom.

Source:

Last verified: 2026-07-20