Mix the water with the powdered milk and the dextrose.
Warm up and incorporate at around 40ºC the neutral stabiliser/emulsifier blend with the sucrose, egg yolks and invert sugar.
At around 70ºC, incorporate the couverture and pasteurise the mixture at around 85ºC.
Blend the mixture, incorporate the vanilla and fast chill to 4ºC and leave to rest for between 6 and 24 hours with agitation.
Strain the vanilla pod and process the ice cream in the ice cream maker.
Incorporate the Extra Bitter Guayaquil nibs when the ice cream comes out of the machine and measure out immediately into previously frozen silicone moulds.

Warm up the purée and lemon juice to around 40ºC and incorporate the pectin and dextrose mixture.
Add the invert sugar and stir until it reaches boiling point.
Incorporate the gelatine and pour into ice cream moulds smaller in size than the chocolate ice cream ones (around 14 g per mould).
Place in the freezer.

Melt the ingredients together
Use the coating at around 30/35ºC.