Grease and line with baking paper a large tin 28cm x 18 cm.
Combine caster sugar, golden syrup, honey, water and cream of tartar in a large stainless steel saucepan. Place over low heat and cook, stirring for 5 mins to dissolve sugar. Brush down sides of the pan with a pastry brush dipped in water to remove any sugar crystals.
Increase heat to medium-high and bring to the boil. Cook, without stirring, for 6-7 mins or until the syrup reaches hard crack stage (150°C) on a sugar thermometer or syrup becomes golden brown.
Remove from heat immediately. You do not want to burn the honeycomb. Add bicarbonate of soda and quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour into the tray and set aside to cool for 1 hr.
Break into pieces and dip in melted chocolate. Allow chocolate to set.