For the namelaka: Heat the milk and infuse with the basil, then add the gelatin. Strain the milk and gelatin mixture into the bowl containing the melted chocolate and glucose mixture.
For the land of chocolate: Mix all together, grate onto a baking sheet and bake at 180 Cº
For the peach and cardamom gel: Warm the puree, and before it reaches 35 Cº add the sugar and the agar-agar, boil, remove from the heat. Incorporate the gelatine and allow the mixture to cool. Mix with neutral or brilliant gel.
Assembly: In the center of a plate place the peach gelatin. Place a quenelle of black olive ice cream and a spiral of puff pastry. Accompany this with the basil namelaka and the land of chocolate.