Instructions

1. Chocolate Splitters Prepare the Chocolate Splitters a day or half before Heat a pot with water (not to much water ) and bring it to boil put a heat proof metal bowl that fits the pot and melt the chocolate in the bowl make sure you don't get any water in ( do the same with the white chocolate )
2. Drop 1 chilli in to the melting dark chocolate and stir constantly till soft and fully melted. Spread the melted chocolate over a large baking paper and distribute it evenly using a solid spatula. Sprinkle the remaining chili over the chocolate and splash the melted white chocolate over the sheet in random motion and put it in the freezer after its cooled down.
3. Wash the Figs, cherries and blueberries (cherries and blueberries are optional but bring a nice touch) and use a small knife and cut a cross on the thicker end of the figs
4. Put the figs, cherries, blueberries, cinnamon, cloves, brown sugar 1 vanilla and the red wine in to a vacuum bag and seal with gentle power.
5. Heat the sous vide machine to 82C (179.6F) and cook the sealed pouch for 45 -60 min (smaller figs less time). Once done let the figs cool down in a ice water bath.
6. Mix the Mascarpone cheese, honey, vanilla beans and the lemon salt in to a large bowl in to a nice smooth consistency cream. Let it set in the fridge for 15 min.
7. For the Red Wine Reduction Use the red wine reduction use the cooled red wine juice from the souse vide figs and reduce it over medium heat until you get a nice thick consistency.
8. To serve arrange the Mascarpone Cheese on the plate with figs on top. Decorate with Chocolate Splitters and splatter the red wine reduction over it. decorate with flowers

• Recipe Type : Desert
• Ingredient : Blue Berries, Cheese, Cherries, Chocolate, Dark Chocolate, Figs, Honey, Lemon Salt, Manuka Honey, Mascarpone Cheese, Red Wine, Salt, Vanilla Beans, White Chocolate