Beat the eggs with the sugar in a water bath until frothy, melt the butter with the chocolate and cognac and mix with the egg mixture. Fold in the flour and divide everything into 4 buttered molds approx. 6 cm in diameter and height. Put a frozen chocolate stick straight into the middle of each mold and place the molds in the refrigerator for 1-3 hours.
For the parfait, beat the egg yolks, sugar and vanilla pulp in a water bath, allow to cool, fold in the cream and freeze in the freezer for about 5 hours. For a better look, fill the mixture into 2 molds beforehand.
Ragout:
Peel the oranges cleanly and cut them into skinless fillets with a knife, collecting the juice. Bring it to the boil briefly with the vanilla, add honey and season with the liqueur, let cool and let the orange fillets steep for 3 hours, turn once.
Before serving, bake the chocolate tarts in the 180 ° oven for about 9 - 12 minutes. They should be firm on the outside, but give in to pressure, then allow to evaporate for about 3 minutes, turn over, turn again and place 1 tartlet on each plate and sprinkle with powdered sugar. Now turn the slightly thawed parfaits out, cut in half and place half a half on the cut on each plate. Add the oranges with the sauce as you like.