Gold chocolate mousse

Recipe

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ingredients	preparation
251g CHK-R30GOLD 22g Cocoa - Cocoa Butter - 4kg Callets	Add together.
222g milk 21g glucose syrup	Boil together and pour onto the chocolate and cocoa butter. Emulsify.
36g gelatin mass	Add and mix in.
446g whipped cream	Add to previous mixture when its temperature is at 35°C.