What do you do with left over components from a supper club, bonbons and mystery dough from the freezer?

This chocolate tart is lined with a layer of hazelnut praline. It is then filled with a Fleur de Cao ganache, topped with apricot gel, white chocolate lemon cream, and broken pieces of passion fruit bonbons. Garnished with candied hazelnuts, candied lemon peels, diced apricots and a hint of gold leaves. 

When life gives left over fluid gels and bonbons, you make a tart.