Melt 50 g chocolate and let cool down briefly. Chop 100 g chocolate into small pieces.
Mix the condensed milk with the cocoa in a bowl. Whip the cream and fold under.
Now stir in the melted chocolate and then add the chopped chocolate. Pour the mixture into a freezer and place in the freezer for at least nine hours.
For the berry jelly, soak the gelantine in cold water in a bowl for 10 minutes.
Mix the elderflower syrup with 50 ml of water, lemon juice and currant juice in a saucepan and heat gently. Squeeze out the gelatin sheets well with your hands and stir into the juice mixture. Fill into small molds and refrigerate for several hours.
Mix the sour cream with the egg, egg yolk, melted butter, rum and rum flavor. In a separate bowl, mix the flour, baking powder, salt, sugar and vanilla sugar.
Now stir the sour cream mixture into the flour mixture and work it into a smooth dough. Roll out the dough on a floured work surface and cut long pieces approx. 4 x 2 cm.
"Twist" these together. Heat the fat in a saucepan and bake the "boys" in it. Turn with two forks. When they swim up they are ready and can be served dusted with powdered sugar.