Chop the couverture dark chocolate into small pieces and place it in a heat-proof bowl.

Heat the full cream or whole milk in a saucepan over medium heat until simmering; add glucose syrup or honey if using.

In a small bowl, combine the gelatine powder with a tablespoon of cold water and let sit for 5 minutes.

Remove the milk from heat and stir in the bloomed gelatine until fully dissolved.

Pour the hot milk mixture over the chopped chocolate and stir gently until smooth.

In a separate bowl, mix the cold thickened or heavy cream into the chocolate mixture until fully blended.

Transfer the mixture to an airtight dish, cover with plastic wrap, and chill for at least 8-10 hours.

Once chilled, serve as desired: fill pastries, layer in cakes, or enjoy straight from the bowl.