Boil together passion fruit puree and banana liquid, invert sugar and glucose.
Leave to cool to 70°C, pour over chocolate and emulsify.
Add butter and banana liquor at 35°C.
Mix together the finely ground coffee and icing sugar, then add in grape seed oil to make a coffee paste.
Cook the sugar and water until 110°C and add the hazelnut, mix and reheat until caramel. Cool down on tray.
Mix in a Robocop until a paste, then add in coffee paste.
Coffee ganduja crunch
Melt Cacao Barry - Alunga™ 41% to 40°C.
Mix well with rest of ingredients, temper to 40°C.
Fill mold cavity halfway.