Amatika plant-based crémeux

Mix the starch with 50g of water.

Heat the water and glucose to 175°F (80°C), add the water and starch mixture and bring to a boil.

Gradually pour the hot mixture onto the melted couverture.

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

Leave to set in the refrigerator, preferably for 12 hours.