Ingredients

60 gr. Milk

245 gr. Gianduja Chocolate

70 gr. Chocolate 64%

85 gr. Pate a bombe

1 ½ Gelatin Sheet

335 gr. Whipped Cream

Preparation

• Melt both chocolates.

• Hand whip the cream to soft peaks.

• Bring milk to a boil and then add the gelatin.

• Mix the chocolate and the milk together. The chocolate should be hot.

• Add the pate a bombe to the whipped cream and whisk.

• The mix should be at 96 before you fold in whipped cream.