• Preheat oven to 150°C

Tropical Compote

• For the Tropical Compote, place gelatine in a bowl of cold water to bloom.
• Place banana on a lined baking tray and roast in the oven for 20 minutes.
• Place banana in a medium saucepan and mash with a fork. Add sugar (a), mango puree, passionfruit puree, glucose and vanilla and bring to a boil over medium heat.
• Meanwhile, in a medium bowl, add sugar (b) and pectin. Whisk to combine and then add to puree mix. Continue to cook until the mixture reaches 105°C.
• Remove from heat and add squeezed gelatine and the kalamansi puree. Blend with a stick mixer until smooth. Set aside in a piping bag.

Coconut Mousse

• For the Coconut Mousse, place gelatine in a bowl of cold water to bloom.
• Add cream to a Thermomix jug with a butterfly attachment and whip on speed 3 for 1 minute. Remove from the bowl and set aside.
• Add coconut cream to the Thermomix bowl and heat at speed 2, 80°C for 2.5 minutes. Squeeze excess water from the gelatine and add to the Thermomix bowl. Blend on speed 3 for 10 seconds.
• Combine sugar and water in a small saucepan over medium heat. Cook until the sugar dissolves and the mixture reaches 120°C.
• Meanwhile, add egg whites to the bowl of a stand mixer with a whisk attachment. Beat egg whites on medium speed until soft peaks form. Still whisking, slowly stream in the heated sugar syrup and continue mixing until stiff peaks are formed.
• Remove the bowl and fold through the coconut cream. Allow to cool to 35°C then fold through the lightly whipped cream. Place into a piping bag and set aside in the fridge.

Dark Chocolate Mousse

• For the Dark Chocolate Mousse, place gelatine in a bowl of cold water to bloom.
• Add cream to the bowl of a Thermomix with the butterfly and whip on speed 3 for 1 minute. Remove and set aside.
• Add milk, vanilla, sugar, egg yolks and cornflour to the Thermomix bowl and heat on speed 2, 85°C for 2.5 minutes.
• Squeeze excess water from the gelatine and add with the chocolate to the Thermomix bowl. Blend on speed 2 for 20 seconds.
• Set aside to cool until 35°C then fold through the whipped cream. Place into a piping bag and set aside in the fridge.

Rum Salted Caramel

• Add sugar to a medium saucepan and cook on a medium-high heat until the sugar has dissolved and the sugar has caramelised to a dark amber.
• Meanwhile, add the cream and vanilla to a Thermomix bowl and heat for 2 minutes, 80°C, speed 2.
• Add the hot cream to the caramel and whisk to combine. Add the butter and stir until melted.
• Add rum and whisk until smooth and well combined. Transfer to a piping bag and place into the freezer for 20 minutes.

Rubik's Cube Frame

• To make the Rubik’s Cube Frame, prepare a 348mm square silicon frame mould onto a flat baking tray.
• Temper chocolate by placing chocolate into a microwave-safe bowl and microwave at 15-30 second increments until it is half melted. Stir vigorously until all the chocolate melts. If you have some resistant chocolate, you can use a heat gun to briefly and gently warm the chocolate while stirring. The final temperature of the tempered chocolate should be 30-32°C.
• Pour a 1cm layer of tempered chocolate into the silicon frame, ensuring it is level. Place in fridge for 5 minutes until semi-set.
• Once semi-set, cut three 12x12cm square plates, and using a 2cm round cutter, cut the middle from the square plates. Place the 3 square plates and the circular cut-outs back into the fridge to finish crystallising for 10 minutes.
• Place a 35mm cube silicon mould onto a baking tray and pour more tempered dark chocolate onto two of the cavities, filling completely to make 2 cubes. Fill another 2 cavities with approximately 12 grams of chocolate to make 2 part-cubes. Set aside in the fridge until set solid.
• To assemble, fill a piping bag with tempered chocolate and pipe a small amount onto the bottom of one of the 12cm square plates. Place on a serving dish to create a secure base plate.
• Unmould the chocolates from the cube moulds. Using tempered chocolate as the glue, attach one of the 12gm part-cubes to a full cube and then attach a circular cut-out on top of the 12gm part-cube. Repeat so that you have two towers.
• Attach one of the towers to the middle of the 12cm square base plate. Place another 12cm square plate on the top of the tower, matching the circular hole to the cut-out but not gluing them together. This second square should be able twist around to form the first moving part of the Rubik’s cube. Remove second square and set on a flat surface. To attach the second tower to the second square plate, carefully pipe chocolate on the outer edge of the bottom of the second tower. Attach it to the centre of the second square ensuring that the chocolate does not melt into the hole as this will prevent the parts from fitting together. The last square plate sits on top of the second tower. Set the frame aside.

Dark Chocolate Cubes

• To assemble the Dark Chocolate Cubes, pour tempered chocolate into the cavity of at least twelve 2.6cm polycarbonate dome moulds. Tap out the air bubbles by tapping the mould on the bench from side to side. Invert the mould over a piece of baking paper and tap the side of the mould with the handle of a metal scraper. This will dislodge the excess chocolate to leave a shell.
• Scrape the inverted mould to remove any excess chocolate, then leave to set at room temperature.
• Meanwhile, finely chop the roasted hazelnut and mix with the crunchy pearls. When the chocolate domes have set, add ¼ tsp of the hazelnut/pearl mixture into the dome cavities.
• Pipe the Rum Salted Caramel to almost fill the cavities. Place the mould in the freezer until set.
• Meanwhile, pipe dark chocolate mousse into at least 6 cavities of a 35mm cube silicone mould until ¾ full. Set aside.
• When set, remove the Rum Caramel dome inserts from the freezer and tap on the bench to release and unmould. Using tempered chocolate, stick two domes together to create a sphere. Prepare at least 6 spheres.
• Insert a sphere into the centre of each mousse-filled cube. Using a spatula, level the top. Place in the freezer to set.
• When ready to unmould the cubes, prepare a dip by combining dark chocolate and cocoa butter in a stick mixer cannister or a deep microwave-proof vessel. Microwave at 15-30 second increments until the mixture reaches 45°C and the cocoa butter is melted, stirring each time. Stir the mixture vigorously until the temperature reduces to 35°C.
• Remove the cubes from the freezer and place on a baking tray lined with baking paper.
• Using a skewer inserted into a cube, dip into the chocolate dip until fully coated. Remove from the dip and allow the chocolate to drip off the cube, then slowly rotate the skewer so that there are no visible drip marks. When the chocolate has started to set, remove from the skewer and place onto the baking tray to set.
• Repeat with all cubes.
• When set, lightly spray with gold spray.

Tropical Coconut Cubes

• To assemble the Tropical Coconut Cubes, pipe the tropical compote into at least 15 cavities of a 2.6mm mini truffle silicon mould. Place in the freezer for 2 hours or until set.
• Meanwhile, pipe coconut mousse into at least 15 cavities of a 35mm cube silicone mould until ¾ full. Place in the freezer until required.
• Prepare a dip by combining white chocolate and cocoa butter in a microwave-safe bowl. Microwave at 15-30 second increments until the mixture reaches 45°C and the cocoa butter is melted, stirring each time. When melted, divide the chocolate between three stick mixer cannisters or tall vessels. Fully mix red colouring into one of the cannister inserts, green to one of the other cannisters and leave the third cannister white. The chocolate should be 32-35°C. Stir vigorously until it reaches this temperature.
• Unmould the tropical cubes. Then, using a skewer inserted into the cubes, dip six into the white chocolate dip, six into the red chocolate and six into the green chocolate, using the same method as the dark chocolate. Place onto the baking tray and allow to set.
• To finish assembling, gently place two of each coloured cube onto each plate to replicate a Rubik’s cube.