Place the sugar and golden syrup in a heavy bottomed pan and mix together off the heat. Once mixed, transfer to a high heat and take to a golden caramel. Remove from the heat and add the bicarbonate of soda. Shake the pan vigorously until the mixture starts to foam. Pour the mixture out on to a non-stick mat and leave to set.
Break the chocolate into small pieces and place 3/4 in a heatproof bowl over a pan of simmering water. Heat gently until the chocolate has melted and is shiny. Take of the heat and stir in the remaining chocolate. This may take 2 or 3 minutes, do not return to the heat until fully melted.
Return to the heat for no longer than 5 seconds.
Once cool and set, break the honeycomb into pieces and then dip each piece into the melted chocolate. Place on a wire cake rack to ensure the honeycomb is evenly coated. Place in the fridge to set.
«By melting the chocolate as followed above it will help to give a nice shine once refrigerated and give it a thin coating.»