Chocolate cream for layering

Soak the gelatin (1 g) in water (5 g) for 20–30 minutes until it swells.

Combine the 10% cream (125 g), cocoa powder (10 g), salt (0.5 g), and sweetener (to taste).

Heat the mixture over medium heat until it boils. Stir constantly. Remove from heat.

Add the swollen gelatin (1 g) and dark chocolate with 70% cocoa (70 g).

Mix thoroughly until completely dissolved and smooth in texture.

Pour the warm cream into a clean container. Cover with plastic wrap directly on the surface.

Refrigerate for at least 6 hours to stabilize.

Use the cream immediately after stabilization. Do not whip before use.

Store the prepared cream in the refrigerator at +2…+6 °C for no more than 72 hours.