Heat up the milk, add the rehydrated gelatin, then gradually pour it out onto the melted chocolate, taking care all the while to check an emulsion is forming.
Immediately mix using an electric mixer to make a perfect emulsion.
Before you add it to the airy whipped cream, check your chocolate’s temperature: 115-120°F (45-48°C) for white and blond-colored chocolates, 120-125°F (50-53°C) for milk chocolates and 130-135°F (55-58°C) for dark chocolates.
Mix using a spatula and pour out straight away.

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