Ingredients:

• 100 milliliters milk
• 100 grams muscovado sugar
• 100 grams cocoa seeds, roasted
• 100 grams granulated coffee
• 7 grams methylcellulose
• 300 milliliters milk
• 7 leaves gelatin
  

Method:
Bring the milk to a boil with sugar and infuse the cocoa seeds and coffee. Strain the whole and puree 100 milliliters of the infusion with methylcellulose following instructions for hydration. Bring to 80°C-90°C then rapidly chill to 4°C. Warm the remaining 300 milliliters milk to dissolve gelatin and reserve at 35°C. Begin whipping methylcellulose base in mixer, slowly adding gelatin base and making a stable mousse. Freeze in molds, unmold, and warm to order in the salamander.

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