PREPARATION
For the chocolate lattice: melt the white and dark chocolate separately over a water bath. Pour the liquid chocolate into two small icing bags. Pipe the chocolate onto baking paper or a silicon mat in strips 4 cm wide and about 20 cm long. Make four black and white lattices by alternating between white and dark chocolate. Fold the silicon mat or baking paper into the shape of a drop until the chocolate is completely solid. The chocolate lattice must be on the inside. Chill in the fridge for 20 minutes until the chocolate is firm. Then remove from the fridge and carefully pull the silicon mat or baking paper away from the drop-shaped chocolate lattices. For the honey and hazelnut brittle parfait: beat the egg yolk, egg, rum liqueur and honey over the water bath until frothy, heat to 80 °C and beat over a cold water bath until cold. Fold in hazelnuts and whipped cream. Pour the mixture into the chocolate lattices and freeze for 3 hours. For the caramel sauce: melt the butter and sugar in a saucepan until light brown, pour in the cream and milk, add the vanilla sugar and allow to boil for 5 minutes. Arrange the chocolate lattices, honey and hazelnut brittle parfait and caramel sauce on 4 plates and garnish with blackberries, chocolate rolls, almonds, mint and powdered sugar.