Chocolate Tart

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