Perfecting Honeycomb is a rite of passage for all chocolatiers, every one of us has our own style and recipe - the key to mine is using real Scottish honey and making it in small batches to perfect the flavour, texture and just as importantly, using exceptional and ethical chocolate to coat it in. This Honeycomb in particular is coated in a unique milk/dark chocolate blend suitable for everyone to enjoy. Whilst making my small batches, I have decided to showcase a different honey producer for each batch. We have so many independent local honey producers that I was spoilt for choice and couldn't possibly pick only one. 

Our second Scottish honey producer is the Ochil Honey Company based around the Forth Valley. We had the absolute pleasure of spending the day with the founder Craig Johnston where he showed us around some of his hives and introduced us to some of his lovely Queen Bees. Craig has an inspiring passion for Bees and the work that they do. He makes all his honey without any additives making it pure and unchanged.

We used the Soft set honey in our second batch of honeycomb which gave it a wonderful sweetness and roundness. 

You can find out all about Craig and his hard work over at:



Honeycomb - 

Dark chocolate (70% cocoa minimum, pure cocoa butter ), Milk Chocolate (40% cocoa butter minimum, pure cocoa butter) Glucose syrup, honey, caster sugar, bicarbonate of soda and salt.

This product is made in a kitchen that handles nuts, peanuts, gluten, soya and dairy and may contain traces of all of the above.

Suitable for vegetarians and coeliacs.