Namelaka cream

INSTRUCTIONS

• In a small bowl, bloom 5 g of gelatin with 30g of cold water. Leave in the fridge for at least 20 minutes.

• In a small saucepan, bring milk to a boil.

• Add gelatin to milk and pour onto Guanaja dark chocolate chopped in small pieces.

• Stir in the center until chocolate is fully melted and the mixture is homogenized.

• Add cold whipping cream.

• Mix with an immersion blender to get a perfect emulsion.

• Pour into a baking dish, cover with cling film (or plastic film) directly onto the cream and let it in the fridge for at least 4h.