Line a baking tray with oil and baking parchment.
Boil sugar, honey, glucose, and 50ml water until the mixture reaches 160°C.
Remove from heat and stir in bicarbonate of soda before pouring onto the tray.
Cool the honeycomb completely and break into large pieces.
Melt the dark chocolate in a bowl over simmering water or in a microwave.
Line a second baking tray with greaseproof paper.
Dip honeycomb pieces in chocolate and leave on the tray for one hour to set.
Grease a loaf tin and line with two layers of cling film.
Whisk egg whites with half of the sugar to form firm peaks.
Whisk egg yolks and remaining sugar over simmering water until thickened.
Whisk double cream and vanilla seeds in a separate bowl to soft peaks.
Fold the meringue, egg yolk mixture, and cream together gently.
Chop the chocolate honeycomb and fold it into the parfait mixture.
Pour into the loaf tin and freeze for at least four hours.
Soften the parfait at room temperature for one hour before slicing.