Cook the water and caster sugar at 230°F (110°C) to make a syrup. Hydrate the gelatin in water. Mix the Agar-Agar and Albuwhip with the invert sugar and add to the syrup, which you have heated to 230°F (110°C). Beat at mid-speed in a stand mixer. Check the mixture is at 105°F (40°C) and add the melted cocoa paste. Gently mix the two together and pour the resulting mixture into a frame. Leave them to set.
