AMATIKA 35% AND 46% ESSENTIALS

Bring the milk to a boil and add the rehydrated gelatin.

Slowly combine with the partially melted chocolate to make an emulsion using a spatula.

Mix straight away thoroughly using an immersion blender to make a perfect emulsion.

Add the cold heavy cream and mix again using an immersion blender.

Leave to set in the refrigerator.

Heat the milk to 105/115°F (40/45°C).

Stir in the sugar and pectin mixture and bring it to a boil for a few seconds to activate the pectin.

When the pectin milk is hot, emulsify it using a spatula by gradually combining it with the partially melted chocolate.

Mix straight away thoroughly using an immersion blender to make a perfect emulsion. Pour out at 115/120°F (45/50°C).

Important: This jelly cannot be frozen.

If you plan to use it at a later date, heat it to 120°F (50°C), then pour it out and leave it to set.

LIQUID STARCH

Mix together a small portion of the cold milk with the potato starch and set aside.

Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).

Pour part of the hot milk over the milk-starch mixture.

Put everything back in the cooking appliance and bring to a boil.

INTENSE WHIPPED GANACHE

Weigh out the amount of hot liquid starch required for the recipe and add the rehydrated gelatin.

Slowly combine with the partially melted chocolate to make an emulsion using a spatula.

Mix straight away thoroughly using an immersion blender to make a perfect emulsion.

Add the cold heavy cream. Mix again.

Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

Whisk until the texture is firm enough to use in a piping bag or with a spatula.

Heat the milk and cream to 105/115°F (40/45°C).

Stir in the sugar and pectin mixture and bring it to a boil for a few seconds to activate the pectin.

When the pectin base is hot, emulsify it with a spatula by gradually combining it with the cocoa butter and partially melted chocolate.

Mix straight away thoroughly using an immersion blender to make a perfect emulsion.

Pour out at 105/115°F (40/45°C).

For tarts and desserts: leave to set for at least 2 hours in the refrigerator at 40°F (4°C).

For macarons: leave to set for at least 12 hours in a chocolate chamber at 60°F (16°C).

The small amount of sugar in the recipe is required to disperse the pectin.

EGG-BASED CRÈME ANGLAISE

Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures.

Heat the mixture to 183°F (84°C) and mix with an immersion blender until it is homogeneous.

Use immediately or cool down quickly and store in the refrigerator.

INTENSE CRÉMEUX

Weigh out the amount of hot crème anglaise needed for the recipe, then add the rehydrated gelatin.

Slowly combine with the partially melted chocolate to make an emulsion using a spatula.

Mix straight away thoroughly using an immersion blender to make a perfect emulsion.

Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

EGG-BASED CRÈME ANGLAISE

Bring the milk and glucose DE60 to a boil and combine it with the egg yolks.

Heat to 185°F (84°C).

Use immediately or cool down quickly and store in the refrigerator.

INTENSE CRÈME ANGLAISE MOUSSE

Weigh out the amount of hot crème anglaise required for the recipe.

Slowly combine with the partially melted chocolate to make an emulsion using a spatula.

Mix straight away thoroughly using an immersion blender to make a perfect emulsion.

Check the temperature (95/99°F or 35/37°C) and gradually fold in the airy whipped cream using a spatula.

Use immediately and freeze.