So the idea of the flexible chocolate ribbon has been on my mind for a while. But havent had any cargeenan in order to do it. Still dont but somewhat duplicated it by making a basic Nutella custard, then added gelatin and xanthan gum and set it in a hotel pan. It worked smooth custard texture but stability from the gelatin.
"Nastro di Nutella"
Caramel in 3 Textures (Powder with Tapioca Maltodextrin, Cajeta Caramel and Chantilly)
Banana (Chips and Parisenne)