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Make the Cocoa Dehydrated Chocolate Mousse Preheat oven to 275 or the lowest temperature possible.
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In a heatproof bowl, set over a saucepan of simmering water, combine chocolate and a pinch of salt and stir until melted.
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Stir in egg yolks.
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Mixture may appear to be separated; this is okay.
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In the bowl of a stand mixer fitted with a whisk, beat egg whites on high speed until foamy.
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Lower speed and beat in sugar, a tablespoon at a time, beating well between additions.
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Whip until stiff peaks form.
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Carefully fold egg whites into the chocolate mixture in 3 additions until no streaks remain.
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Line a rimmed baking sheet with parchment paper or a silicone baking mat.
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Spread chocolate mousse on lined baking sheet in an even 1/2-inch thick layer.
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Bake in oven until dehydrated and crisp, about 2 hours.
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Reserve at room temperature.
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13
Make the Pliable Chocolate Ganache Place chocolate in a large bowl.
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14
In a medium saucepan, combine gelatin and water and allow to bloom for 10 minutes.
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Add agar agar and bring to a boil, whisking constantly.
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Add corn syrup to saucepan and return to a boil, stirring constantly.
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Add cream and a pinch of salt, stir to combine and heat until bubbles appear around the edges.
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Remove from heat and strain half of the cream mixture through a fine mesh sieve over chocolate.
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Stir until chocolate melts completely.
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Add remaining cream mixture and stir to incorporate.
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Line a rimmed baking sheet with plastic wrap.
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Pour ganache into prepared baking sheet.
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Refrigerate until set, at least 1 hour.
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Using a ruler and a sharp knife, cut ganache into 1/2-by-8-inch strips.
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Reserve.
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Make the Cocoa Crumbs Preheat oven to 300.
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Line a sheet tray with parchment paper.
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In the bowl of a stand mixer fitted with a paddle attachment, mix butter, sugar and a pinch of salt on high speed until combined and fluffy, about 3 minutes.
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On medium speed add the egg whites one by one until fully incorporated.
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Add cocoa and mix until dough holds together.
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On a work surface roll out the dough to 1/8 inch thick.
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Place the dough on the prepared sheet tray and bake until firm to the touch, about 25 minutes.
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Allow to cool to room temperature.
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Transfer to a food processor and pulse until crumbs form.
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Reserve in an airtight container.
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Make the Vanilla Molasses In a blender, blend vanilla seeds, 1 3/4 cups water and cocoa powder until combined.
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In a medium saucepan over medium heat, stir together sugar, corn syrup, and remaining 1/2 teaspoon water and cook, without stirring, until golden brown, about 10 minutes.
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Remove from heat and slowly stir vanilla mixture into caramelized sugar until fully incorporated.
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Transfer to a squeeze bottle and reserve at room temperature.
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40
Make the Tamarind Sauce In a medium saucepan, bring water and agar agar to a boil over high heat, whisking constantly.
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Add corn syrup and sugar and return to a boil.
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Remove from heat, transfer to a blender, add tamarind paste and blend on high speed for 3 minutes, or until completely smooth.
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Strain through a fine mesh sieve into a sealable container.
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Refrigerate until set, about 2 hours.
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Transfer to blender and blend on high until smooth.
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Transfer to a squeeze bottle and refrigerate.
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Make the Prune Sorbet Place prunes in a bowl and set aside.
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Combine the water, glucose powder and sugar in a saucepot and bring to a boil.
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Pour the boiling water mixture over the prunes and allow them to soak for 1 hour.
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Puree the mixture and pass through a fine mesh sieve.
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Transfer to a sealable plastic bag and submerge in an ice bath until well chilled, about 30 minutes.
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Pour the sorbet base into an ice cream maker and freeze according to the manufacturers instructions.
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Transfer to a plastic container with an airtight lid and freeze until firm, about 4 hours, or until needed.
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Assemble the Dish Grasping each end of the chocolate ganache strip, twist strip, creating a loop in the middle.
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Place loop on a plate.
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Spoon 1 tablespoon cocoa crumbs at both ends of the ganache strip, covering ends completely, and add another tablespoon near the center of the loop.
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Break dehydrated mousse into small, irregular pieces, the size of a quarter.
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Place mousse on ganache, leaving 2 inches between pieces.
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Squeeze 4 small pools of tamarind sauce and vanilla molasses on the plate close to the ganache strip.
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Place a few pinches of cinnamon on the piles of cocoa crumbs.
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Place a quenelle of prune sorbet on one pile of cocoa crumbs at end of ganache loop.
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Repeat for each plate.
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Serve immediately.
