Preheat oven to 200°C.
Line a baking sheet with non-stick baking paper.
Dissolve sugar and water in a saucepan over medium heat without stirring.
Boil the mixture rapidly until it thickens and turns dark amber.
Flick sugar strands using an oiled fork over a wooden spoon to create spun sugar.
Mix cocoa and boiling water into a paste and spread thinly on a plate.
Carve designs in the glaze with a fork and once set, brush with honey.
Mix tuille ingredients, bake thin strips for 5-8 minutes until golden, and shape around a rolling pin while hot.
Grease two chefs' rings with butter and place on a greased baking sheet.
Blend flour, cornflour, sugar, egg yolk, and melted chocolate in a food processor.
Fold in peak-whisked egg whites and fill the prepared rings.
Top with macadamia nuts and bake for 8-10 minutes until the center is still runny.
Remove rings, cool slightly, and place on the glazed plate.
Top the fondant with vanilla tuille and spun sugar.
Decorate with a mint sprig and serve.