VELVET CHOCOLATE MOUSSE

370g whole milk 63g glucose sugar 60 DE 422g Callebaut® Finest

Belgian white chocolate WNV 32g cocoa butter Callebaut®

CB 69g gelatine mass 845g cream (35.2%) EVEN Mix and bring to a boil. Pour the previous mixture over chocolate and cocoa butter. Emulsify. Add and mix in. Add cream at 35°C.