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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.

Melt Cacao Barry - Alunga™ 41% to 40°C.

Mix well with rest of ingredients, temper to 40°C.

Fill mold cavity halfway.

Melt together all ingredients at 45°C.

Leave to cool to 26°C and spray thinly into molds.

Turn upside down to remove excess chocolate and leave to crystallize.