Spray a deep 18cm (7inch) square cake tin with Cake Release Spray to grease. Place the sugar in a large saucepan with the Liquid Glucose, honey and 30ml (2 tbsp) of water. Heat and stir gently, until the sugar dissolves. Bring to the boil and cook, without stirring, for about 3 minutes until the mixture turns a deep, golden caramel.
Remove from the heat and quickly stir in the Bicarbonate of Soda thoroughly - the mixture will immediately foam in the saucepan. Quickly pour into the prepared tin whilst still foaming. Leave to cool and set and carefully remove from the tin. Put upside down on a board lined with baking parchment.
Break the chocolate into small pieces and place into a large heatproof bowl. Stand over a bowl of barely simmering water until melted. Remove from the water and cool for 10 minutes.
Pour the chocolate on top of the honeycomb. Tap the board gently so that the chocolate runs down the sides smoothly and evenly. Stand in a cool place to set - only refrigerate if the air temperature is warm and chill for 30 minutes maximum.
When the chocolate has set, cut the honeycomb into chunks using a large bladed knife. Store the honeycomb in an airtight container between layers of greaseproof paper