Method

1.In a small bowl, combine the water and gelatin and set aside to bloom.

2.Place milk and glucose syrup into a saucepan and heat on medium low until it begins to
simmer. Meanwhile, place the chocolate into a heat proof bowl and melt.

3.Once the milk is simmering and the glucose syrup has dissolved, add the gelatin and stir
until fully dissolved.

4.Pour the milk over the melted chocolate in 3 parts, stirring constantly. Once ingredients are
combined, use a stick blender to emulsify the mix. Pour in the cold cream and whisk/blend
to emulsify once again.

5.Transfer to a shallow dish and cover with cling film that makes contact with the liquid. Place in the fridge for a minimum of 8 hours or overnight.

6.Once set, you can use immediately or carefully whisk to increase its volume (be careful not
to over-whisk)