Line a 18 x 18 lamington tray with baking paper and set aside. Mix the caster sugar, honey and golden syrup together in a large saucepan. Then place the saucepan over low heat and stir the mixture until all the sugar has dissolved.
Add a candy thermometer to the saucepan and allow the temperature to slowly rise to 150°C. Be careful not to quickly increase the temperature, as you risk burning the mixture. Then take the saucepan off the heat, and sprinkle over the bicarbonate of soda. Stir the mix well, taking care not to burn yourself as the honeycomb puffs up. Quickly transfer the honeycomb mix into the prepared tray.
Allow the honeycomb to cool completely in the tray, then break it into large pieces and store in an airtight container to prevent it from going soft and sticky.
Temper the chocolate in a microwave. See the link below for Kirsten Tibball's Tempering Chocolate instructional video if you need assistance. Then dip the pieces of honeycomb into the melted chocolate and allow them to set on baking paper lined trays in a cool environment or fridge as desired.