Ingredients:

Milk : 220 gr
Glycose Syrop : 10 gr
Milk Chocolate : 350 gr
Heavy Cream : 400 gr
Mastic Oil : 12 drops
Sheets Gelatin : 5 gr

Instructions:

Melt the chocolate at 45-50°C and add the glucose. Bring the milk to the boil. Add the soaked and strained gelatin. Strain. Gradually pour onto the melted chocolate until glossy and elastic. Add the chilled cream and blend for a few seconds. Add the oil. Leave to set in the refrigerator, overnight if possible.