In a bowl mix double cream and habanero chili powder and heat it in microwave for forty five seconds. Add white chocolate to the mixture and mix well. Allow it to cool.
In another bowl mix dark chocolate and heat it in a microwave for forty to forty five seconds or till the chocolate melts. Add oil and mix well keep aside.
In a piping bag pour the white chocolate mixture (ganache) and pipe it inside the straw sticks. Pierce in bread stick in each of the straw and freeze the sticks for ten minutes.
Dip the straw portion of the stick in lukewarm water for two-three seconds and remove the straw caps from the sticks. Freeze the sticks again for five minutes.
Pour the coloured sugar in shot glasses till top and keep them aside
Dip the sticks in dark chocolate and sprinkle chocolate sparkles or sea salt over them.
Place them in shot glasses and serve chilled.