How to Make It
Preheat oven to 275° or the lowest temperature possible. In a heatproof bowl, set over a saucepan of simmering water, combine chocolate and a pinch of salt and stir until melted. Stir in egg yolks. Mixture may appear to be separated; this is okay. In the bowl of a stand mixer fitted with a whisk, beat egg whites on high speed until foamy. Lower speed and beat in sugar, a tablespoon at a time, beating well between additions. Whip until stiff peaks form. Carefully fold egg whites into the chocolate mixture in 3 additions until no streaks remain. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Spread chocolate mousse on lined baking sheet in an even 1/2-inch thick layer. Bake in oven until dehydrated and crisp, about 2 hours. Reserve at room temperature.
Place chocolate in a large bowl. In a medium saucepan, combine gelatin and water and allow to bloom for 10 minutes. Add agar agar and bring to a boil, whisking constantly. Add corn syrup to saucepan and return to a boil, stirring constantly. Add cream and a pinch of salt, stir to combine and heat until bubbles appear around the edges. Remove from heat and strain half of the cream mixture through a fine mesh sieve over chocolate. Stir until chocolate melts completely. Add remaining cream mixture and stir to incorporate. Line a rimmed baking sheet with plastic wrap. Pour ganache into prepared baking sheet. Refrigerate until set, at least 1 hour. Using a ruler and a sharp knife, cut ganache into 1/2-by-8-inch strips. Reserve.
Preheat oven to 300°. Line a sheet tray with parchment paper. 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. On medium speed add the egg whites one by one until fully incorporated. Add cocoa and mix until dough holds together. On a work surface roll out the dough to 1/8 inch thick. Place the dough on the prepared sheet tray and bake until firm to the touch, about 25 minutes. Allow to cool to room temperature. Transfer to a food processor and pulse until crumbs form. Reserve in an airtight container.
In a blender, blend vanilla seeds, 1 3/4 cups water and cocoa powder until combined. 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. Remove from heat and slowly stir vanilla mixture into caramelized sugar until fully incorporated. Transfer to a squeeze bottle and reserve at room temperature.
In a medium saucepan, bring water and agar agar to a boil over high heat, whisking constantly. Add corn syrup and sugar and return to a boil. Remove from heat, transfer to a blender, add tamarind paste and blend on high speed for 3 minutes, or until completely smooth. Strain through a fine mesh sieve into a sealable container. Refrigerate until set, about 2 hours. Transfer to blender and blend on high until smooth. Transfer to a squeeze bottle and refrigerate.
Place prunes in a bowl and set aside. Combine the water, glucose powder and sugar in a saucepot and bring to a boil. Pour the boiling water mixture over the prunes and allow them to soak for 1 hour. Puree the mixture and pass through a fine mesh sieve. Transfer to a sealable plastic bag and submerge in an ice bath until well chilled, about 30 minutes. Pour the sorbet base into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a plastic container with an airtight lid and freeze until firm, about 4 hours, or until needed.
Grasping each end of the chocolate ganache strip, twist strip, creating a loop in the middle. Place loop on a plate. 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. Break dehydrated mousse into small, irregular pieces, the size of a quarter. Place mousse on ganache, leaving 2 inches between pieces. Squeeze 4 small pools of tamarind sauce and vanilla molasses on the plate close to the ganache strip. Place a few pinches of cinnamon on the piles of cocoa crumbs. Place a quenelle of prune sorbet on one pile of cocoa crumbs at end of ganache loop. Repeat for each plate. Serve immediately.