Blend the celeriac with the Trisol, isomalt and glucose in a CHEF-X until completely smooth. This forms your base mixture. Split the base evenly into two small blenders, then colour one portion dark with squid ink.

Lay a stencil on top of a Moldpat and spread a thin, even layer of the light celeriac mixture over it. Carefully remove the stencil and bake at 120°C for 10 minutes.

Next, apply the dark mixture over the dried white layer, smoothing it out and removing any excess. Return to the oven and bake for another 30 minutes at 100°C.

Once baked, turn the Moldpat upside down to release the sheet. Cut or roll into the desired shapes and it is ready to serve.