chocolate-covered honeycomb

300 gr sugar
1/4 cup water
1/2 cup (82 gr) corn syrup
1 tbsp baking soda
200 gr bittersweet chocolate (for dipping)

1. Line a baking sheet with a Silpat and set aside.
2. In a medium deep sided saucepan over medium low heat, mix the sugar, water, and corn syrup, making sure there's no sugar on the sides of the pot. Cook until it reaches a light caramel, tan but not brown, about 15 minutes. 
3. Whisk in the baking soda for 1 second. The caramel will bubble up to the top of the pan. Remove from heat and, in a single motion, pour the bubbling caramel mixture onto the prepared baking sheet. Let it cool completely, undisturbed. If you touch it, it could collapse.
4. Using a paring knife, break the honeycomb into as many irregular chunks as you can while maintaining the airy, holed structure.
5. Melt the chocolate in the microwave in 30 second intervals.
6. Using a fork, gently dip the honeycomb in the melted chocolate to coat and return to the baking sheet to cool. Store in an airtight container in the freezer, up to one week. 

If not freezing, eat on the same day.