Line a 9 x 5 inch loaf pan or similar sized pan with parchment paper.
Measure out the baking soda in a small bowl. Grab a whisk and candy thermometer and set aside.
Add the sugar, corn syrup, honey, and water to a medium to large saucepan. The mixture will significantly increase in size when you mix in the baking soda, so go a bit larger than you would normally use.
Whisk the ingredients together, place on the stove over medium heat, and watch the mixture closely. You can stir if you want, but you don't need to stir much once the sugar has dissolved.
Insert the candy thermometer and heat the sugar mixture to 300 degrees F. This should take five to ten minutes. Then remove the pan from the heat, take the candy thermometer out, and immediately whisk in the baking soda.
Once the mixture has stopped foaming, pour right into the parchment paper lined pan. Set aside for an hour.
Melt the chocolate in a microwave safe bowl by microwaving for 30 seconds at a time and then stirring.
Break the honeycomb candy into pieces using a large chef's knife, dip into the chocolate, and sprinkle with sea salt flakes. Allow the chocolate to harden and then serve.