Bring the cream, salt and deZaan True Gold cocoa powder to a boil and leave aside.
Melt the chocolate to 40°C/104ºF. Then add the glucose to the chocolate.
Pour the hot liquid over the chocolate mix and whisk gently until smooth.
Finally, add the diced soft unsalted butter and hand blend until the ganache is smooth and emulsified.
Leave the ganache to cool to 40°C/104ºF, then pour into rings on top of the set caramel layer to the top. Again refrigerate to set.
Once the millionaires are completely hard and cold, blowtorch to remove from the ring and dip in the chocolate glaze once to completely cover it.