Melt both chocolates in a bowl over a bain-marie. Stir in the liquid glucose or honey, remove the bowl from the heat, and set aside.
Soften the gelatine leaves in a small bowl filled with iced water for 15 minutes. Bring the milk to the boil in a heavy-based saucepan. Remove from heat, squeeze the excess water from the gelatine leaves and add them to the hot milk, then blitz with a stic