Boil cream, glucose and sugar together.

Pour the cream mixture over chocolate and butter (in a high recipient), then homogenize.

Mix into the previous mixture once it has cooled down below 35°C.

Boil together at 103°C.

Pour the glucose-mixture over the condensed milk-gelatine mix, and mix until smooth and homogenous.

Pour the previous mixture over the chocolate. Add in mocha extract to the taste. And homogenize with the immersion blender without creating air bubbles.