Presentation

Twist the chocolate gel and lay it across the centre of 6 plates. Place 3 piles of licorice crumbs around the gel. Remove the chocolate tubes from the moulds and carefully peel away the acetate. Lay a tube at one end of the chocolate gel. Place 3 rectangles of pineapple gel around the plate. Using 2 tablespoons, place a quenelle of sorbet on top of a pile of licorice crumbs. Dot the licorice gel around the plate to finish.