Chop 200 grams of couverture dark chocolate into small pieces and place it in a heat-proof bowl. Set over a saucepan with simmering water. Stir until smooth, then cool slightly.

Heat 180 milliliters of whole milk in a medium saucepan until it simmers. Stir in 30 grams of glucose syrup or honey if desired, then remove from heat.

Combine 14 grams of gelatine powder with 1 tablespoon of cold water in a small bowl. Let sit to bloom, then stir into the hot milk until dissolved.

Pour the hot milk mixture over the melted chocolate, let sit for five minutes, then stir gently until it becomes a silky chocolate cream.

Incorporate 360 milliliters of cold thickened cream into the chocolate mixture using an electric mixer on low speed.

Transfer the mixture to a covered dish and refrigerate for at least 8 to 10 hours to set.