Preheat oven to 180°C and line a large oven tray with baking paper. Set aside.
Thaw (or make well in advance) the puff pastry and lay onto a lightly floured Tenina bread mat!
Unwrap your chocolates, you could do this as you go, based on demand. Peel the bananas.
Place the bananas onto the pastry equally apart and cut between using an offset spatula so as not to damage the bread mat.
Add the chocolates in pieces, don't go wild as they will potentially leak out of the bon bons when cooking, but make sure you have enough.
Wrap and squish as required to contain the banana and chocolate well and transfer to the prepared tray.
Brush with egg wash and press a few chopped macadamias into the tops of the bon bons if you wish.
Bake for 20 minutes until golden and puffy.
Serve with Killer Vanilla ice cream while still hot!