Gold chocolate mousse

Ingredients	Preparation
251g Callebaut - Finest Belgian Gold Chocolate - Gold 22g Callebaut - Cocoa Butter - Cocoa butter	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.
18g water 4g powdered gelatin
446g whipped cream	Add to previous mixture when its temperature is at 35°C.