Make meringue with egg white and sugar (beaten to hard peak). Melt Callebaut Origine Sao Thomé chocolate together with butter and pour the meringue into this mixture bit by bit.
Add flour into this mixture and bake it at 180°C for 15 minutes.
Cut with thickness 5mm.

Make a caramel with sugar and mix it with the roasted almonds. After cooling it down, grind it with Cassonade in the food processor.

Grind the hazelnuts in the food processor. Mix grinded hazelnuts with melted Callebaut Gianduja GIA-D2. Spread it to a thin layer and cut with a square shape.

Mix all ingredients and heat them using a pan. Let it cool down in the refridgerator.

Whip praline gruau, butter and rock salt together. Add Crème pâtissière and rhum into this mixture and then pour it into a tube. Let it cool down in the refrigerator.
Remove the tube and cut it at length 11cm. Spray with chocolate.

Bring the fresh cream to a boil and pour over Callebaut Origine Arriba chocolate and Callebaut Origine Sao Thomé to make an emulsion. Add fresh bananas and rhum into this mixture.
Put Sao Thomé biscuit at the bottom of the mould and pour the mixture onto it.
Cool it in the refigerator and cut it to the size 3cmx11cm.

Slice the fresh banana thinly and soak it in rhum. Make caramel with sugar and butter. Add the banana slices and heat it.
Cool down in the refrigerator.

Heat milk, sugar and yolk together and pour this over Callebaut Origine Sao Thomé chocolate. Mix well. Mix in the whipped fresh cream.

Mix all ingredients and adjust the softness.

Heat a part of the mango puree, sugar and invert sugar together. Once melted, add the rest of the mango puree, fresh cream and lemon juice into them. Pour this mixture in the sorbet machine.
Once the sorbet is set, add praline paste and make the marble style.