Line a wok with a layer of foil. Scatter the wood chips over the foil. Combine the sugar, salt and tea leaves together and spoon over the wood chips. Cover the wok with a lid and heat over medium heat for 10 minutes until wok begins to fill with smoke.
Meanwhile, for the honey syrup, combine all the ingredients in a saucepan over medium heat. Bring to the boil, then reduce heat to low and simmer 2 minutes.
Cut a small cross in the base of each tomato. Drop into pan of boiling water for 10 seconds. Remove from pan with a spoon then drop into iced water for 30 seconds. Use the point of small sharp knife to peel and discard the skin. Carefully cut the top from the tomato and use a melon baler to scoop out the flesh and seeds, leaving the shell intact.
Combine almonds, walnuts, prunes, apricots and 1-2 tbs honey syrup in a bowl, mix until well coated. Spoon fruit and nut mixture into the tomato shell so they are full. Reposition the tomato top
Place the tomatoes into frying pan over low heat, pour over the remaining honey syrup and cook gently, spooning the honey syrup over the tomatoes every minute, for 8-10 minutes until tender and braised.
Meanwhile, place the chocolate in a clean dry heatproof bowl inside the wok, cover with lid and smoke 5-10 minutes until chocolate is just melted. Remove the bowl from the wok. Slowly add the olive oil, whisking constantly until smooth. Whip the cream until thick then fold in the chocolate oil.
Place a tomato onto serving plate. Use a warm spoon to shape a quenelle of chocolate mousse and arrange next to the tomato. Sprinkle cinnamon sugar around edge of the plate. Spoon over warm honey pan juices and serve.
Notes: Tip: Woodchips are available from hardware stores.