First, melt 2/3 of the chocolate in a double boiler, reaching a temperature of around 113–122°F for dark chocolate, 104–113°F for milk chocolate, and 100–108°F for white chocolate.

Allow to cool in the tin. To make the chocolate glaze, in a bowl sitting over a saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate, milk and butter ...

To prepare the white chocolate glaze, first finely chop the chocolate (1). Then soak the gelatin in cold water. In a saucepan, pour the cream (2) and the glucose (3). Heat everything until it is ...