Chocolate Salted Caramel Hazelnut Tart

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Brownie Base Procedure

Combine all ingredients in a mixing bowl and mix for 3 minutes at low speed using a paddle attachment. Transfer to a 12 x 16, jelly roll pan.

Heat water, milk and glucose. Pour over the chocolate
Mix gelatin, Red Colorant and Magnifier Neutre a blend until smooth.
Let it set at room temperature for 24 hours. Melt to 35-40c then pour over the frozen mousse.