230 g of Cordillera chocolate 70%
330 g of aquafaba (chickpea water concentrate)
40 g of coconut sugar
10 ml of rum
Pinch of salt
Melt the chocolate in the microwave or in a water bath.
With a strainer remove all the residue of the aquafaba (It is the water from canned chickpeas or from boiling, without salt).
Beat the aquafaba with a mixer on medium-high speed until it forms peaks.
Once the aquafaba has consistency, sprinkle the sugar, and continue beating until it has stability.
Mix the melted chocolate with the rum, vanilla extract, and salt. Homogenize.
Mix a portion of the chocolate with the aquafaba and integrate well. Then mix the other part of the chocolate and homogenize with enveloping movements.
Serve in glasses and refrigerate for two hours.
Decorate with grated coconut.