Preheat the oven to 180'C.
Melt the chocolate and the butter over a baine marie. Sieve the flour. Whisk the eggs and the sugar to a sabayon stage. Fold the flour through the egg mix a little at a time not create any lumps. Then fold in the chocolate mix with the nuts.
Grease and then cover the bottom of a baking tray with non-stick paper. Pour the mix into the tray and bake 30-40 minutes or until the brownie is firm. Leave to cool before cutting.
Bring the water and the sugar to boil. Whisk the cocoa powder in. Bring back to boil and and then add the cream. Leave to simmer and the sauce thickens. Remove from the heat and fold in the Valrhona chocolate. Keep to one side until ready to use.
Place the sugar and the golden syrup in a saucepan and mix together off the heat. Place on the heat and heat, without stirring, until bubbling and golden in colour. This should only take a couple of minutes. Add the bicarbonate of soda, mix in and then remove from the heat and pour on to a non-stick surface. Allow to cool and then break into very small pieces.
Whisk the yolks, liquid glucose and the sugar together. Bring the cream and the milk to boil and pour over the egg mix. Return the heat and cook slowly until the mixture coats the back of the spoon. As soon as it starts coating the back of a spoon, remove from the heat and pass through a sieve. Chill over an ice water bath to stop cooking further. Once completely cold pour into a ice cream machine and start churning following manufacturer's instructions. Once the ice cream is made, fold the crushed honeycomb through the mix and leave in a freezer until ready to use.
«When making the honeycomb, do take care not to burn the sugar.»