FAQs

Place chocolate in large bowl. In a medium saucepan, bring water, sorbitol and agar to boil, whisking constantly. Squeeze out water of bloomed gelatin sheet and add with glucose to saucepan. Bring to boil again. Add cream and salt and stir to combine. Strain half of hot mixture through chinois over chocolate and stir continously until chocolate melts completely.
Add remaining cream mixture and stir to combine. Pour ganache into sheet tray lined with acetate. Leave to set for 1 hour in fridge. Cut into strips of desired size, twist them and serve.