Ginger and dark chocolate honeycomb

1. line 2 medium baking trays with baking paper and spray with non-stick cooking spray

2. heat sugar, syrup and vinegar over very low heat until syrup has melted and sugar has dissolved

3. stir in the grated ginger, turn heat up slightly and allow to bubble away without stirring again

4. using a sugar thermometer, let the mixture cook until temp reaches 150C

5. remove syrup from heat and stir in bicarb (it expands quite a bit) stir until fully combined

6. leave a few bigger bubbles here and there to allow bigger holes in combs

7. pour mixture into trays

8. allow to cool and break it into chunks

9. dip each piece into melted chocolate and store in airtight container for a few days