Mix the cream, milk and glucose together in a saucepan.
When the ingredients reach boiling point, add the gelatine.
Pour the hot mixture over the chocolate and emulsify with a stick blender.

Then add the cold cream and blend again.
Pour into a flat tray and place in the fridge overnight. Whip the ganache until a smooth texture is achieved.

Bring the cream and salt to the boil.
Pour the hot mixture over the GOLD chocolate.
Let it sit for a few minutes.
Add the Callebaut Caramel filling and stir with a spatula until the mixture is soft and delicious.
Now the sauce is ready to use

Poach the pineapple in the purees.
Heat the compote to around 80°C.
Add the sugar-pectin mixture and cook slowly until the pineapple is al dente.
Cool down and the compote is ready to use.