This document provides instructions for making a chocolate tart that includes three components: a port wine gel, a mango gel cut into cubes, and a chocolate tuille. The port wine gel is made by boiling port wine, red wine, water, vanilla beans, honey, sugar and kappa. The mango gel involves boiling mango puree, mineral water, gelatin leaves, pectin and sugar. And the chocolate tuille is made by boiling isomalt and adding fondant, glucose, salted butter, cacao nibs, cocoa, chocolate, sarawak pepper and Murray river seasoning, then crushing, adding grease and baking.

1. Chocolate Tart
• Port wine gel
• 500 ml port wine
500 ml red wine
500 ml water
3 vanilla bean
80 gr honey
180 gr sugar
18 gr kappa
Boil all ingredients set in a block, slice in gel slicer
Mango gel
100 gr mango puree
100 Gr mineral water
2 gelitine leaves
1 gr pectin
20 gr sugar
Boil all ingredients and set in tray, cut into 1cm: 1cm cube
Chocolate tuille
80 gr fondant blanc
60 gr glucose
100 gr isomalt
80 gr salted butter
30 gr cacao nib
10 gr coco
20 gr 63% chocolate
1 gr sarawac pepper
1 gr Murray river
Boil the isomalt add all the items set to cold.Crush add grue and bake @170
degrees for 8 mins
Tart base
80 ml milk
125 gr cold butter
100 gr sugar
2 eggs
250 gr flour
Bake at 170 degrees.9 min blind bake
4 min to finish