Mix Hazelnut ground & Raspberry powder & Icing sugar all together.
Whipping Egg white & Sugar，mix in powders， add in melted Butter.
Piping around 5 inch in a baking sheet then bake 190 oC for 14 minutes.

Caramelize Sugar(1) & water & Vanilla Bean.
Pan-fry with Banana slice.
Mix in Sugar(2) & Pectin
Add in Malibu rum.
Put into silicon mould then freeze it.

Soak Arabica Coffee Beans in cream then set aside for overnight.
Boil 300g & Inverted Sugar & Glucose & Coffee Powder together，pour into White Chocolate & Mycryo Cocoa Butter to emulsify chocolate and cocoa butter together，mix in Karluha set aside for overnight, whip it before using it.

Mix well Whole Egg & Egg Yolk & Sugar
Boil Passion Fruit Puree & Lemon Juice then pour into 1)，re-boil it and thicken it.
Add in soften Gelatin，Cool down to 38~40°C then mix in soften butter.
Spread out on a baking sheet to cool down.
Pour into a silicon mould.

Cool Egg yolk & Inverted Sugar & Milk to Anglaise sauce.
Add in soften Gelatin，pour into Saint Dominguez70% to melt it and emulsify it.
Add in whipped Cream 36%.

Boil Water & Sugar & Cream & Glucose & Napage all together.
Add in Cocoa powder and re-boil it.
Add in soften Gelatin and keep cooking it.
Keep boiling and mix it for 3~4 minutes.