Spicy exotic

Make a soft caramel, deglaze with the hot banana-passionfruit puree, cream and glucose syrup.         
Add the anhydrous butter and cook to 103C.
Add lecithin and emulsify. Pipe at 28-29C.

Rub fine the tonka bean.                                                                                                                                          
Mix the cream, glucose syrup, sorbitol and tonka bean and bring to 40C.
Melt the chocolate, cacao butter and the anhydrous butter at 34C.                                                              
Mix the cream with sugars and chocolate with butters, emulsify.                                                                                           
Pipe at 30C.