Melt your chocolate in a double boiler.
In a saucepan, bring the whipping cream to the boil.
Pour 1/3 of the cream over the melted chocolate and mix. Repeat the process 3 times.
When the mixture is homogeneous, wrap it and set aside in the refrigerator for at least 2 hours.
Crush the crunchy breakfast into small pieces and place on a baking tray with the hazelnut kernels.
Broil in the oven for a few minutes. Set aside.
Place your yoghurt in a bowl, and arrange the sliced bananas.
Add a generous tablespoon of chocolate ganache and sprinkle with toasted crunch.