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25minutes
Put espresso, water, powdered agar, and palm sugar extracted from the machine in a pan, boil lightly, pour into a bowl, and cool in the refrigerator to harden.
Put cocoa mass, maple syrup, and almond milk in a pan and heat over low heat to melt the cocoa mass.
Put coconut milk in a cream charger and set.
Place hardened coffee agar, melted chocolate and cream in a glass and sprinkle with cocoa.
Espresso is extracted with a dedicated device.
Since it uses cocoa mass, it is sweetened with maple syrup.
A cream charger is a device that uses the power of gas to make whipped cream.
When the coconut milk is taken out of the refrigerator, shake it with the can to make the concentration uniform and then make it into a cream.
The time required does not include the time to cool and harden the agar.
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