Home made chocolate sauce:
- 200 g chocolate dark chocolate buttons
- 150 g thickened cream
- 50 g corn syrup
Place all ingredients in a saucepan and slowly melt together stirring often to make the chocolate sauce
Home made toffee almonds:
- 100 g sugar
- 40 g water
- 300 g almonds
Place sugar and water in a saucepan on a medium heat, once bubbling add the almonds and very carefully coat the almonds until golden brown.
Lay flat on an oven tray with baking paper to cool down
Honeycomb:
- 50 g sugar
- 1 g bi carb soda
- 90 g white chocolate buttons
Add sugar and bicarb in a saucepan and heat over a medium heat, once bubbling take out and make shapes on a tray lined with baking paper to cool.
Now melt the white chocolate buttons and dip the honeycomb in the melted chocolate.
Now the chocolate sauce, toffee almonds and honeycomb is ready you can place the Golden North vanilla icecream (2 litres) and matcha powder(200g) in a mixer and blend together.
You can choose to add the extras in the mixer or mix together with a wooden spoon. Crumble the toffee for a nice decoration over the matcha icecream.