200 gr mineral water
400 gr strained orange juice
5 gr Krob
15 gr Natem
380 gr dark chocolate 72%
 
1. Blend the orange juice together with Krob and let it rest for 15 minutes to hydrate.
2. Melt the chocolate at 45ºC (113ºF).
3. Heat the water to 80ºC (176ºF).
4. Weigh Natem together with the chocolate and pour the hot water. Crush to emulsify completely and add the Krob mixture, already hydrated.
5. Crush insistently to emulsify completely, and dump it into a container.
6. Let it crystallize in a refrigerator for 12 hours.