Heat the water together with the dextrose and glucose.

When the mixture reaches 40ºC add the sugar mixed with the neutral for sorbets.

Continue heating without stopping, stirring with rods until reaching 85º C.

Pass the mixture through a blender. Cool quickly in an ice water bath.

Add the cocoa mucilage puree.

Then keep refrigerated for 6 hours for the mix to become mature.

Pass again through the blender and butter.