Prepare a 1/8 sheet pan with plastic wrap. Make sure to press the edges in as clean as possible and leave enough extra plastic wrap to help unmold the cremeux once it's set.

Place the chocolate in a heatproof bowl. Please the cream in a saucepan and bring it to a simmer over medium heat. Immediately poor it over the chocolate. Let it sit for 30 seconds and stir until smooth.

Meanwhile, combine the water, agar agar, and corn syrup in a small saucepan and bring it to a boil for 2 minutes over medium high heat. Add this to the chocolate mixture.

Bloom the powdered gelatin in 2 tbsp of water. Add bloomed gelatin to the chocolate mixture and mix together.

Pour the mixture into the prepared sheet pan and refrigerate for a few hours until completely firm.

To prepare the gastrique, combine the water and sugar in a saucepan and bring it to a boil over medium high heat. Let it boil for for 8 minutes or until it has thickened and all the water has evaporated.

Let the sauce cool over an ice bath and add the passion fruit puree.

To plate, portion the cremeux into individual pieces. I had mine portioned to 4"x1" pieces. Cut each piece with a clean hot knife.

Top the cremeux with the nuts and coconut. If you like, mix in some of the passion fruit puree into the whipped cream and top the cremeux with it. Finish by drizzling the passion fruit sauce around the plate.