Gold chocolate bavarois

Ingredients	Preparation
180g cream 1pod(s) vanilla 122g caramelised sugar	Boil together.
47g egg yolks 180g milk	Make an anglaise.
36g gelatin mass	Add and mix in.
108g Callebaut - Finest Belgian Gold Chocolate - Gold	Pour previous mixture onto the chocolate and leave to cool.
324g whipped cream	Add to previous mixture.