Sour Cherries, Chocolate Textures, Cola Ganache, Pistachios, Sage Moss, and Pop Rocks

In a pot, combine cherry juice and agar and bring to a boil. Remove from heat and cool. When mixture is slightly set, scrape into a blender, pure, and transfer to a pastry bag with a plain tip.

To a small saucepan, add cream and gelatin and bring to a boil. When gelatin completely dissolves, slowly pour cream mixture into a bowl with the chocolate. Add cola extract and stir to combine. Pour mixture into small canelé-shaped molds and freeze. Unmold, cover, and refrigerate.

Heat oven to 350°F. In a stand mixer fitted with a paddle, cream sugar and butter until pale and fluffy. Add vanilla extract and mix until just combined. In a bowl, combine flour, cocoa, and salt. With mixer on low speed, slowly add flour mixture in batches, scraping the side of the mixing bowl after each addition. Spread crumble on a sheet tray lined with parchment paper. Bake 10 minutes.

Leave pistachios in freezer overnight. In a blender, pulverize pistachios to fine powder.

In a dehydrator, dry sage leaves completely. Pulverize in spice grinder.

Into an ice-cold water bath, squeeze small amounts of chocolate to make small threads. Remove from water and drain on paper towels. Keep refrigerated in plastic container.

In a saucepan, combine water, sugar, and cream and bring to a boil. To a bowl, add chocolate and slowly pour cream mixture on top. Stir to combine. Keep warm.

Dot a small amount of Cherry Gel on plate. Place cherry halves on top of gel. Drizzle Chocolate Sauce on top. Spoon Chocolate Crumble to cover Gel, cherries, and Chocolate Sauce. Add Cola Ganache to plate, and sprinkle Sage Moss and Pistachio Powder around it. Garnish with Chocolate Threads and chocolate pop rocks.