Mix the cookie pieces in to the tempered chocolate and line the moulds.
Leave to set before filling.

cream butter and sugar together

Add egg

Fold in flour, almonds and cocoa powder

Roll out to 4mm thick and leave to cool and firm up.
Cut to desired shape for your chocolate mould making sure its slightly smaller then the mould to make sure that it fits after the mould has been lined with chocolate

Make a caramel with the sugar and glucose

Warm the banana puree

De-glaze the caramel with the banana puree and butter

At 80c pour onto the 70-30-38

Add in the sunflower oil and emulsify well

At 30c at the rum.

Place in a piping bag.

Pipe ganache into bottom of the lined moulds and place sable on top.
Close with tempered white chocolate