Dissolve the yeast in the water in a bowl and add the 180 g of flour mix and combine until the flour is hydrated (lumps are normal), sift the 30 g of flour mix onto the top. Let it rise at room temperature for 45-60 minutes until the volume is almost tripled.

Place all in the ingredients into a mixer bowl, add the starter and mix on low with a dough hook for 6-8 minutes until the gluten is developed. Wrap the dough and let it rest in the fridge overnight or at least 8 hours before lamination.

Laminate the dough with two double folds (book folds), letting the dough resting in the fridge in between the folds. Let the dough rest for about an hour in the freezer before rolling and shaping.

To shape, roll the dough to 30 cm in height and 4.25 cm thick. Trim off the edges and cut into 2.5 cm x 28 cm strips. Made a braided strip using three strips and roll it up so the ends are tucked on the bottom. Place each dough into greased 7 cm cube pans. (You can retard the dough if not baking right away.) Proof the dough at 26-28 C for 4-5 hours. Bake the pastries at 375 F for 20-30 minutes and let them cool before filling.

In a small saucepan, melt the sorbitol on medium-high heat, and add the sugar. Cook the sugar to caramelize to a light amber colour. Remove the pan from the heat and add the passion fruit puree. Return the pan to the heat a cook it to 115 C. Add the vanilla seeds and cool down the caramel to 60 C, pour the caramel to the passion fruit couverture. Immersion-blend the ganache to make an emulsion, blend in the rest of the passion fruit puree and coconut oil. Use the caramel at room temperature.

Place the chopped Amatika chocolate and cocoa butter in a bowl. In a small pan, combine the coconut milk, glucose, invert sugar, vanilla seeds and salt. Heat on medium heat until the coconut comes to a simmer and pour over the Amatika chocolate and cocoa butter. Emulsify the chocolate and coconut milk with an immersion blender, and blend in the cold coconut milk. Pour the ganache into a clean container and let it set in the fridge overnight before using. To whip, place cold ganache into a mixer bowl, and whip it with a whisk attachment on high speed until the ganache is light and fluffy.