| | Rain Forest Praline |
| 2/3 | c | Granulated Sugar |
| 1/4 | c | Water |
| 1/4 | c | Cashew Nuts; unsalted, toasted |
| 1/4 | c | Brazil Nuts; blanched, toasted |
| | Rain Forest-Cocoa Meringue Round |
| 1/4 | c | Cashew Nuts; unsalted, toasted |
| 1/4 | c | Brazil Nuts; blanched, toasted |
| 6 | tb | Granulated Sugar; divided |
| 1 | tb | All-Purpose Flour |
| 1 | tb | Unsweetened Cocoa Powder; (nonalkalized) |
| 2 | lg | Egg Whites; at room temperature |
| | Chocolate Curls |
| 6 | oz | Bittersweet Chocolate |
| | Caramel Rum Soaking Syrup |
| 1/4 | c | Granulated Sugar |
| 1/2 | c | Water; divided |
| 2 | tb | Dark Rum |
| | Chocolate Rain Forest Praline Ganache |
| 8 | oz | Bittersweet Chocolate; finely chopped |
| 2 | c | Heavy Cream |
| | Chocolate Glaze |
| 6 | oz | Semisweet Chocolate; finely chopped |
| 3/4 | c | Heavy Cream |
| 2 | tb | Corn Syrup |
| 1 | ts | Vanilla Extract |
