First, chop the chocolate and, separately, put the isinglass to soak in cold water (50 g).
Put the water (75 g), sugar and glucose syrup and bring them to a temperature of 103 ° C (if you don't have a thermometer: you have to bring them to a full boil).
Put the chopped chocolate in a tall and narrow container, suitable for the blender, then pour over the condensed milk first and then the syrup.
Gently squeeze the gelatin, add it to the mixture and then emulsify for a long time with the blender, at low speed, keeping the container slightly tilted to avoid forming air bubbles.
Also add the dye and mix again.
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