- 1 lt whole milk
- 250 g ION pâtisserie classic couverture
- 20 g gelatin sheets
- 100 g honey (optionally)
Place the gelatin sheets in a bowl with cold water and set aside to soak until they soften.
Then, add the milk and honey into a pot, and place over high heat until they come to a boil.
Right after, remove the pot from the stove, add the soaked gelatin sheets and stir well with a hand whisk until completely dissolved.
When ready, finely chop the chocolate couverture and place them into the pot. Continue whisking until it forms into a homogeneous mixture.
In case you have a stick blender, stir the mixture for 1 more minute for better results.
Finally, divide the mixture into bowls or molds to your liking and refrigerate for at least 4 hours until thoroughly chilled.