Line 8x8 glass baking pan with parchment paper and set aside along with the vanilla, salt, baking soda and your spatula.

In a heavy large pot combine the sugar, water, corn syrup and honey. Stir over medium heat until the sugar dissolves. Once dissolved, stop stirring and let the mixture come to a boil.

Clip a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom. Cook until the mixture reaches 300°F (150°C), the hard crack stage.

Remove the pan from heat and immediately (and quickly) whisk in the vanilla, salt and baking soda until combined. The mixture will foam up dramatically—this is what creates the airy texture! Quickly pour the foamy mixture onto your prepared baking sheet. Avoid spreading it out, as this can deflate the bubbles.

Let the honeycomb cool and harden for about 1 hour. Once set, break or cut it into chunks.

Temper your dark chocolate (or melt it gently) and dip each piece of honeycomb, letting the excess drip off. Place on a parchment-lined sheet to set.

To temper dark chocolate, melt 1.5 pounds of the chopped chocolate in a microwave at 30 second increments stirring until melted and the chocolate reaches 110-120℉. Add the remaining 1/2 pound of chocolate and stir until melted and the chocolate reaches 89-91℉. Keep the chocolate at this temperature while dipping, reheating just a little in the microwave if needed.

Store in an airtight container at room temperature for up to 1 week (if it lasts that long!) or 2 weeks if dipped in chocolate.