Passion fruit caramel 

Cook the sugar until light brown. Add the cream, glucose syrup and the fruit purèe preheated. Add the butter and cook at 107 ° C. Cool down. Fill in the chocolate bars once at room temperature.

Almond crumble

Combine all the powders in a mixer with paddle attachment add the cold butter in pieces and mix until crumble leave it to rest in the fridge for 2 hours and bake at 160°c for 10-15’

Assembly

Mold with milk chocolate some chocolate bars, leave to cristallize. Fill with the caramel and add Mango Cubes HG and Pineapple Cubes HG. Cover with crumble and enrobe completely the chocolate bar. Decorate at your choice.