Chocolate and Andalusian sugar cane molasses honeycomb squares


For the honeycomb: 500 g of water; 200 g of Andalusian sugar cane molasses; 10 sheets of gelatin; 40 g of powdered egg white.

For the chocolate sheets: 200 g of Santo Domingo black chocolate; as many as required crunchy almonds.

For the violet ice cream: 300 g of cream; 300 g of milk; 140 g of violet jam; 200 g of sugar; 3 g of ice cream stabilizer; 15 g of fresh violets.


The honeycomb: bring the honey and water to a boil. Once removed from the heat, add the gelatin sheet, dissolve and let cool. Just before setting from the cold, add the powdered egg whites and leave to cool in the fridge for 4 hours. Cut into cubes and put in the mounter at fast speed until you manage to mount it as if it were cream. Pour into a container lined with transparent film and spread into a square or rectangular container. Cover with skin film and freeze for 10 hours.

Chocolate sheets: bring the chocolate to 36 ºC and stretch it on an acetate sheet with almond pieces. Let cool. Violet ice cream: Bring all the ingredients to a boil and leave to cool for 24 hours in a chamber together with the flowers. After 24 hours, turbine in a Thermomix and freeze in a Pacojet container for another 24 hours so that it remains at -20 ºC. Whirl after freezing to obtain the ice cream.

Plating: arrange a honeycomb cut between two sheets of chocolate, using a little molasses to adhere it and keep it standing. It is accompanied by a scoop of violet ice cream.

Xanty Elías

Huelva-born chef, he completed his training at Arzak. 10 years with Rte. Acáthum (1 Michelin Star and 2 Repsol Suns). Speaker at congresses, jury member for awards and representative of the European Community of Chefs Eurotoques, among other positions and recognitions.


1 Michelin Green Star. Living and sustainable cuisine, where you enjoy the little things: smelling the embers, listening to the crackling of the wood, savouring the nuances of the flames.