Heat the smaller portion of cream, the glucose and the inverted sugar.
Gradually pour the hot mixture over the partially melted chocolate, taking care to form a smooth emulsion.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the larger portion of cold liquid cream.
Mix in the electric mixer again.
Leave to stiffen in the refrigerator, preferably for 12 hours.
Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

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