8 gr Vegwp
160 gr mineral water (1)
230 gr espresso coffee
100 gr mineral water (2)
15 gr Gmus
6 gr Glicn
100 gr sugar
0,8 gr Krob
30 gr coconut oil
300 gr vegan dark chocolate (72%) 
1. Melt the chocolate at 45ºC (113ºF) and stir in the coconut oil.

2. Mix the espresso coffee with Krob, blending to hydrate it well. Reserve.

3. Blend the mineral water (2) with Gmus and Glicn. Bring to a boil while stirring.

4. Add the coffee and cool to 35ºC (95ºF).

5. Blend Vegwp with the water (1) and whip in a stand mixer with whisk attachment.

6. Once semi whipped, add the sugar in three parts and whisk until you get a light meringue texture.

7. Mix with the base (already below 35ºC-95ºF), first integrating one third with fast movements and then the other two parts respecting the volume.

8. Mold or dose in frames and blast-freeze.

9. Unmold and portion (if you have dosed it in frames). Keep frozen for service.