This recipe is just for fun, its super cool to make, the best way to blow your guest, friends or families minds and even more delicious to eat. Use this to make chocolate bars, stir through or sprinkle over ice cream or a dessert or even just grab a chunk and eat straight up as a treat.

You can half or double this recipe depending on how much you want to make, just ensure you use equipment that suits the amount you want to make. Once you add the bicarbonate of soda, the volume will expand by about 10 times. Store in an airtight container in the freezer for best results. This will keep for about 1 month.

3 1/4 oz castor sugar (superfine)

2 Tbsp liquid glucose

1 tsp bicarbonate of soda

Line the base and sides of a 12 x 8 x 1 1/4 inch tray with baking paper. Place sugar, glucose and 2/3 fl oz of water in a small saucepan and heat to 333.F, without stirring. Remove from the heat, add the bicarbonate of soda and stir to combine, ensure you really mix the bicarb in well with no lumps. Pour onto the prepared tray and allow to harden, do not be tempted to touch it as it will be extremely hot and touching it at this point will make the air collapse. Once the honeycomb has hardened, break into chunks and place into a bowl. Prepare your Piccalo smoking gun with wood chips, turn on and ignite. Fill the bowl with smoke, remove hose and cover bowl with a lid or wrap. Leave to infuse for about 10 minutes, remove the cover and let the smoke escape. Store in an airtight container in the freezer.

If you want a stronger smoky flavor, repeat the process.