Valrhona Manjari Namelaka

• 5 g gelatin sheets
• 200 g whole milk
• 10 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Bring milk and glucose to a boil in a small pot. Add gelatin and stir to dissolve. Pour over chocolate and whisk until smooth. Add cream and process with a hand blender to emulsify. Pour into desired serving vessel. Refrigerate until set.