Gellan gum (low acyl) is the Rolls Royce of gelling agents. I used it to gel this liquid which is a mixture of cocoa bean stock (cocoa nibs steeped in hot water), cocoa powder and sugar. It is boiled slightly with the gellan gum then poured into flat tray to set. Its flavor becomes more pronounced as you chew it, which means that it has a milder flavor at first and it increases as you chew. It not only tastes good, I also happen to think it is visually arresting. This particular veil will be used in a plated dessert, covering all of the components, but showing their silhouette (for example, a quenelle of ice cream underneath it should be clearly distinguishable).
Photo by Bryan Graham