Join us on Instagram Live – Sunday 14th Feb 1:00pm and learn how to plate like a pro!

Treat friends and loved ones – or stir up your inner culinary-self – and join us for a cooking class to remember.

We’ve teamed up with renowned chef Eddie Shepherd, for Virtual Cooking masterclass from the comfort of your own home!

Celebrate Your Love and treat that special someone to 5 star dessert, while Eddie explains the hints, tips, & cooking tricks you need for your masterpiece.

Chocolate Orange Pot With Honeycomb

A vegan dessert of a set chocolate orange pot with homemade honeycomb. 

This is ideal for home cooks. It’s fairly simple but with a little bit of flair to it. 



80g Golden syrup

220g Caster sugar 

20ml Water

2 Teaspoons bicarbonate of soda.

Instructions – Join us ‘Live’ on 14th Feb 1:00pm

Firstly line a baking tray with greaseproof paper.

Then heat the golden syrup, sugar and water gradually in a pan to 155C. Heat the mixture slowly and take care not to burn the sugar, a good thermometer is a real help with this. 

Now whisk in the bicarbonate of soda quickly into the pan and as the sugar begins to foam up pour it out into the lined baking tray.

Allow the honeycomb to cool.

Once cool you can then break the honeycomb into pieces and store in an airtight container.

Orange Syrup


Zest 2 oranges

100g Fresh Orange Juice

100g Water

200g Sugar


Heat all the ingredients together in a pan to a simmer, then remove from the heat and allow to cool.

Olive Oil Emulsion


100g Soy milk

100g olive oil


Combine the ingredients in a jug and blend together to form a stable emulsion with a single cream like consistency.

Chocolate Pots


400g Dark Chocolate

200g Orange Syrup (see above)

200g Olive Oil Emulsion (see above)


Melt Chocolate in a bowl set over a pan of simmering water

Off the heat stir in the syrup little by little.

Then bit by bit add in the olive oil emulsion. 

Finally pour out the chocolate mixture and pour it into small glasses or bowls to set. 

Let the pots sit for a couple of hours to set before eating. They can be stored in the fridge for up to three days.


Bring your chocolate pots to room temperature for an hour if they have been refrigerated, then garnish each pot with a couple of pieces of honeycomb.

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