1. Warm up the whipping cream, glucose syrup (2), salt and milk (1) to the boiling point. This can be done either in a saucepan or in a microwave oven. It is important to have this mixture hot, when the caramel is ready.
2. Meanwhile, put the glucose syrup (1) and the sugar in a saucepan and cook them to 180 °C / 356 °F or to an amber colour.
3. When the caramel is ready, remove the saucepan from the stove and slowly pour the hot mixture from step 1 into it, whisking it constantly to avoid the formation of clumps.
4. Return the saucepan back on the heat and cook the caramel to 105 °C / 221 °F. Check the temperature using a probe thermometer, but make sure not to touch the bottom of the saucepan with it, otherwise, the reading won't be accurate.
5. Let the caramel cool down to 70 °C / 158 °F. Then blend in the chocolate and the butter. Process everything with a hand blender for 1 minute until you a get a smooth and shiny emulsion.
6. Lastly, add the cold milk (2) and blend the mixture for another minute.
7. Cover the chocolate caramel cream with plastic wrap touching the surface and put it in the fridge for 6 hours to stabilize.