Bloom the gelatine with the water and set in a bowl with the chocolate.
Heat the cream, glucose, honey, arrow root, and salt to a boil then pour over the chocolate and gelatine.
Emulsify with a stick blender then pour into a tray lined with cling film.
Allow to set in the fridge overnight before cutting into strips.
Plate strips of ganache and garnish with cocoa powder, whipped cream, fresh strawberries, fresh raspberries filled with Vivafil Xtend Raspberry and crushed pistachios.
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