BUTTERSCOTCH ALMOND BAR

1. Lightly grease a slice tin, 200mm x 350mm in size, and line with baking paper.
2. Place the honey, sugar, salt, and cream in a large saucepan over an induction cooktop on setting 4 and whisk continuously until the mixture begins to boil.
3. Add the bicarbonate soda and whisk vigorously.
4. Continue to whisk while cooking the mixture to 117°C.
5. Remove from the heat and add the butter, whisking to incorporate.
6. Add the flaked almonds and quickly fold through, then pour the mixture into the prepared slice tin and spread it out evenly.
7. Allow to cool at room temperature.

CHOCOLATE COATING

1. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
2. Remove the butterscotch almond slice from the tin and remove the baking paper.
3. Pour some of the tempered dark chocolate over the slice to form a thin, even layer and allow to set.
4. Flip the slice upside down and pour the remaining tempered chocolate over the surface. Spread the chocolate to the edges while creating a textured pattern.
5. Allow to set for 5-10 minutes before slicing into individual bars, approximately 70mm x 30mm in size.

Note:    Store in an airtight container for up to 7 days.