1.Grease 19cm x 29cm slice pan.
2.Combine sugar, syrup and the water in medium heavy-based saucepan; stir over heat, without boiling, until sugar dissolves.
3.Place candy thermometer in syrup, bring to the boil; boil 5 minutes or until temperature reaches 148°C/298°F.
4.Remove pan from heat; immediately stir in soda.
5.Using metal spatula, quickly spread mixture into pan; cool at room temperature.
6.Break toffeecomb into pieces. Serve with combined chocolate and cream.
It is important to use a candy thermometer in this recipe in order to get the correct consistency when making the toffee.Note