Fruit skewers with 3 chocolate dipping sauces

For skewers
1. Peel the fruits and cut them into 1,5 to 2 cm cubes.
2. Thread fruits cubes alternately onto bamboo skewers. Set aside into the fridge.

For dark chocolate sauce
1. Break the chocolate into small pieces and place in a bowl.
2. Pour the cream and the milk into a saucepan, bring to the boil and then pour over the chocolate. Whisk to incorporate, add the hazelnut oil and whisk again until creamy and shinny.

For chocolate-caramel sauce
1. Into a small pan bring cream to boil.
2. Heat a frying pan and add the caster sugar. Melt, without stirring, to obtain a caramel. Once you have a dark caramel, add the cream. Mix well.
3. Place the milk, the dark chocolate, a pinch of salt, and the caramel-cream mix into a large bowl. Cook in a bain-marie.
4. Add banana cut into small chunks and mix. Keep it warm

For white chocolate sauce
1. In a small pan combine milk and cream, bring it just to boil.
2. Add the chocolate broke into squares. Remove the pan from heat, whisk to incorporate

Place the sauces into small containers and serve with fruit skewers.