CARAMEL ORO CHOCOLATE NAMELAKA

-Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO, and blend with an immersion mixer.
-Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
-Slowly pour in the cold cream in a thin stream, blending continuously.
-Cover with plastic wrap in contact with the surface and refrigerate for at least 4 hours.
-Whip in a stand mixer at medium speed with a whisk until the desired consistency is reached (about 1 minute). -It is also possible to use Namelaka as a filling without whipping it; in this case, it will have a creamy and moderately set texture.
Namelaka should be stored and served at a positive temperature (around 5°C).
NOTE:
-To make the Namelaka thicker, simply increase the amount of cream by 50 grams and decrease the milk by the same amount.
-A small amount of salt (about 0.2%) may be added to enhance the caramel flavor.