Grease and line a deep baking dish with baking paper. Use foil around the edges to contain the mixture and create defined parameters.

Place the dark chocolate in a heatproof bowl over a saucepan of gently simmering water on a low heat. Stir occasionally until fully melted and smooth.

Place a heavy-based saucepan over a low heat to ensure even temperature distribution. Add the caster sugar, honey, golden syrup and water to the pan. Stir gently to combine, then allow to heat slowly. As the sugar begins to dissolve and the ingredients start to meld, use a pastry brush dipped in cold water to brush down the sides of the pan. This helps to reincorporate any sugar crystals, preventing crystallisation of the syrup.

Continue heating until the sugar mixture is fully dissolved and has started to combine into a uniform liquid, although some sugar grains may still be visible. Increase the heat and bring the syrup to a steady boil.

Using a sugar thermometer, monitor the temperature closely. The goal is to reach 153°C, the hard crack stage. Be extremely cautious at this stage, as the mixture is extremely hot and can cause serious burns.

Once the temperature is reached, remove the saucepan from the heat and allow the bubbling to begin to subside. Immediately sift the bicarbonate of soda into the mixture and whisk briskly. The mixture will rapidly foam up, expanding as air is incorporated.

Pour the foaming mixture directly onto the prepared baking paper and foil-lined dish. Avoid disturbing it as it sets. Allow the honeycomb to cool at room temperature for at least 20–30 minutes or until completely hardened.

Transfer the melted chocolate to a small plastic bag or piping bag, snip the corner, and drizzle over the cooled honeycomb pieces.

Once the chocolate has set, break the honeycomb into large shards. Store in an airtight container for several weeks.