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Once we turned out the honeycomb centre, it was still really hot so we decided to use the heat to melt some of the chocolate.

The rest of the chocolate was melted in the traditional method using simmering water, before being poured over the honeycomb and patterned using a palette knife.

That was left overnight, due to the fact that it was too big to fit in the fridge. Once it had cooled throughout, we turned it upside down and applied the final coating of chocolate to the underside.

The final test was when we cut open the pimped Crunchie to see if the honeycomb centre looked anything like we hoped it would...

As you can see, the filling is 2 inches deep with golden goodness. A truly pimped out snack, weighing in at a whopping 3.5kg, as opposed to the usual 40g.

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