Chocolate Cremeux

METHOD

1. Add a little water to cornstarch to make a slurry.

2. Add soy milk, remaining water, slurry, sugar, sunflower lecithin, agar, salt

   and vanilla extract to a pot. Bring to a boil, and boil 5 minutes while gently whisking.

3. Pour over chocolate and butter and immersion blend until smooth.

4. Quickly pour into container and place plastic directly over the top, and allow to chill overnight.

NOTES

• This can be piped, used in tarts, and cakes.

• After immersion blending, quickly pour into the container and line with plastic to avoid a skin,

  and clumps.