Adapted from Love and Olive Oil Blog
- Line a 13-by-9-inch baking pan with parchment paper and set aside. In a heavy saucepan, combine half the cream, golden syrup, sugar, and salt. Bring to a boil over medium heat, stirring occasionally, for 15 to 20 minutes, washing down sides of the pan with a pastry brush dipped in water as needed to remove any stray sugar crystals.
- When the temperature reaches 220 degrees, add chocolate and butter and return to a boil. Slowly add the remaining cream. Cook at a gentle boil, still stirring, until temperature reaches 240 degrees (soft-ball stage), another 30 to 40 minutes.
- Immediately pour the mixture into prepared pan (do not scrape the pot). Sprinkle with cocoa nibs and sprinkle over the sea salt. Let stand uncovered at room temperature for at least 4 hours without moving.
- When cool, lift out of the baking pan using edges of parchment paper as handles. Using a large buttered knife or a pastry cutter, cut into 1-by-1 1/4-inch logs. Wrap each piece in waxed paper.
- Category: Confectionery, Chocolate
- Method: Baking
- Cuisine: British