Three nuts

Split nuts, make sugar syrup (made from invert sugar, sugar, water and boil to 117°C) and pour it over broken nuts.
Beat with blender to cooling.
Roll it up.
Allow to cool.

Mix fruit puree, glucose and invert sugar and bring to the boil, then add sugar and pectin.
Boil it for 10min constantly stirring.

Bring to the boil cream, invert sugar and green tee, strain it and mix with chocolate.
Cool it to 32°C.
Beat by blender.