How to make Soft chocolate gel with Carrageenan ?

How to make Soft chocolate gel with Carrageenan ?

530 g cream
500 g chocolate (64% cocoa), chopped

120 g sugar

600 mL water

1.4 g locust bean gum (~0.1%)
1.6 g carrageenan (~0.1%)|

Scald the cream and pour it over the chocolate and sugar. Whisk to combine. Set aside. In another bowl, add the water, locust bean gum and carrageenan. Use a hand blender to combine thoroughly. Boil the mixture. Whisk the hot gel and chocolate mixture together.
Pour it into an 20 x 20 cm pan lined with plastic. Refrigerate for at least two hours to set.

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