In a large saucepan add the sugar, honey, glucose and water. Place over a med-high heat and bring the mixture up to 145°C /290°F (working with hot liquid sugar is very dangerous so invest in a candy thermometer). When your mixture is the right temperature, whisk in the bi-carb and then pour into a tray lined with baking paper. Allow to sit for 15 minutes. Whist the honeycomb is resting, melt half the chocolate in a double boiler (glass bowl over a saucepan of simmering water). When the chocolate is two thirds melted, remove from the heat and keep stirring until it is all melted. Keep stirring for 5 minutes to reduce the temperature. Using a pastry brush, evenly paint the topside of the honeycomb and then place it into the fridge. Now melt the remaining chocolate repeating the same steps. After 5 mins of stirring to cool the chocolate, remove the honeycomb from the fridge, turn the slab over and paint with the chocolate. Place back into the fridge to set for a final 10 minutes. When you want to serve the honeycomb, smash the slab with a rolling pin and pile the shards on a plate or in a bowl.