Line a baking pan with baking paper and set aside next to your stove top.

In a small saucepan place sugar and golden syrup and heat on medium until sugar has dissolved, stirring regularly with a wooden spoon. Once sugar is dissolved, turn up the heat and allow the mixture to start boiling. You want it to be a steady rise of bubbles rather than rapidly so adjust temperature as necessary.

Watch the caramel mixture as bubbles for about 5 minutes until it becomes a dark amber colour.

Take the pan off heat and add in bicarbonate soda, stirring rapidly with a wooden spoon and pour mixture immediately onto the prepared pan. Set aside for 30 minutes to cool.

Once completely cooled, break apart.

Break up the dark chocolate into a small bowl and place in the microwave in 20 second intervals, mixing well between each with a metal spoon until the chocolate is melted.

Dunk the pieces of honeycomb into the chocolate and sit aside on a tray lined with baking paper until the chocolate is set completely. Store in an airtight container in a cool place, or the fridge.