Katherine Sabbath shares a dark Christmas dessert

Ingredients

1. Line a slice tray or oven dish with aluminium foil and grease with cooking oil spray.

2. In a saucepan large enough to accomodate the mixture eventually growing to 4-5 times its

original size, combine the sugar, salt, and corn syrup/glucose syrup. Once boiling, add The

Kraken Black Spiced Rum, vanilla, and black food colouring (until a rich black colour is

achieved). Cook over medium-high heat until it reaches ‘hard crack’ consistency, or on a

candy thermometer 145oC - 150oC (this should take around 10 minutes).

3. Remove the pan from the heat and immediately stir in the cinnamon and bicarb soda. The

mixture will bubble up significantly! Stir until just combined, being careful not to knock out

the delicious airy texture of your honeycomb coal. Gently and carefully pour into prepared

tray or dish.

4. Allow the honeycomb coal to cool completely before handling (at least 1 hour). Once cooled,

use a rolling pin to smash into smaller chunks, and be sure to remove any remaining

aluminium foil.

5. To decorate, melt the dark chocolate and coconut oil in a heatproof bowl, using either the

microwave or double-boiler method. Stir until combined, and add black food colouring until a

desired shade is achieved. Mix in crushed Oreo biscuits. Dip the honeycomb pieces into the

melted chocolate and allow to set on non-stick baking paper. Top honeycomb coal with extra

chunks of chocolate-covered Oreo pieces if needed.

6. Store in an airtight container in a cool, dry place for up to one week.

*Kraken Christmas Coal contains dairy and gluten, and may contain traces of nuts and soy.