Directions:

• 1. Soak the gelatin in ice water until it softens; Squeeze out excess water and set aside.
• 2. In a saucepan, heat the first cream, the glucose, the chai tea, and the vanilla bean, bring to a boil, cover the pot and let infuse for 2 hours.
• 3. Strain and bring back to heat, Add the gelatin and mix until dissolved.
• 4. Pour over chocolate and make an emulsion, add the second cold cream and keep emulsifying.
• 5. Transfer to a container and let set in the refrigerator overnight. Whip before using.