Violet honeycomb truffle slice

1.For honeycomb, stir sugar, honey, glucose and water in a large saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook, swirling the pan occasionally and brushing down the sides with a wet pastry brush if sugar crystals form, until light caramel in colour (6-7 minutes).

2.Remove from heat, add baking soda and quickly shake pan to disperse evenly – the mixture will froth up quickly and foam. Tip out onto a well-oiled baking tray and set aside to cool completely (1 hour).

3.Break honeycomb into shards and store in an airtight container until required. It will keep for a week.

4.For the slice, place chocolate and cream in a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted and smooth (2-3 minutes). Set aside.

5.Whisk egg yolks and sugar in a separate heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes). Transfer to an electric mixer, add chocolate mixture and whisk until cooled to room temperature (2-3 minutes).

6.Fold in candied violets, cacao nibs and a third of the honeycomb, spoon into a 18cm square cake tin lined with baking paper and smooth top. Scatter over extra cacao nibs and a little sea salt and refrigerate until firm (3-4 hours).

7.With a hot sharp knife cut slice into fingers and serve scattered with reserved honeycomb and extra candied violets.