Manjari plant-based macarons

Melt the MANJARI 64% chocolate.
Heat the oat drink, starch, and honey to 70/75°C.
Combine this with the melted MANJARI 64% chocolate in 3 stages.
Blend with a hand blender to perfect the emulsion.
Pour the mixture out into a rectangular container so that it sets more effectively and cover its surface with clingfilm.
Set aside in the refrigerator, ideally for 12 hours.

Mix and sift together the ground almonds, cocoa powder, and icing sugar.
Beat 35g of aquafaba in a bowl using a hand blender fitted with a whisk attachment.
Cook the caster sugar and water at 110/112°C and pour them into the beaten aquafaba.
Beat until cool.
Add the 35g of aquafaba which you haven’t beaten.
Gently mix this with the dry ingredients using a spatula or scraper.
Use a piping bag fitted with a plain round no.8 nozzle to pipe the macarons onto baking paper.
Bake at 150°C in a fan-assisted oven for 16 minutes.