Melt chocolate until 50C. Mix with praline and chips and tempering.

Make a thin layer.

Mix pure, sugar and poudre and make a custard. Set cool until 35C and add rum and Mycryo. Mix with whipped cream.

Stir together yolks and sugar until they become to white fluffy mass. Add soft butter and almond paste. Then add salt, flour and baking powder.  Bake at 180°C. Make crumble and glaze with Alunga chocolate. Form a thin layer.

Make dry caramel, put banana slices in caramel and caramelized. Make flambe with rum.

Make cream anglaise from cream (1), milk, sugar, invert sugar and yolks. Add gelatin and pour over the chocolate. Make an emulsion, set cool until 30% and add whipped cream.

Mix gelatin powder with water.

Bring to boil water, sugar and glucose. Add nappage and cream. Bring to boil again, remove from heat and add gelatin mass. Add colour.