190 gr dark chocolate 72%
120 gr mineral water (1)
2 gr Natem
5,5 Gbo220
35 gr mineral water (2)
130 gr mineral water (3)
14 gr Awp
30 gr Dxt
10 gr InuH
0,4 gr Trt
0,4 gr Xtan
1. Melt the chocolate at 45ºC (113ºF) and introduce it into a cnotainer with high walls.
2. Hydrate the Gbo220 with water (2).
3. Heat up the water (1) at 60ºC (140ºF), and incorporate the hydrated Gbo220  and mix.
4. Add Natem and pour the hot chocolate, emulsifying with the hand blender without adding any air.
5. Heat up the water (3) at 60ºC (140ºF) and blend it with Awp, Dxt, InuH, Trt and Xtan until everything is integrated.
6. Blend in a stand mixer with the whisk attachment at medium-high velocity until it cools down to room temperature and gains a meringue-like texture.
7. Mix the meringue into the mousse base, incorporating it in three parts. Agitating frantically for the first one and with care for the other two.
8. Dose it or mold it and let it crystallize in the refrigerator or freezer.