Put a coconut soufflé. Pour chia in mango juice over the top.

Melt chocolate, mix with coconut puree and add in meringue.
Add previously soaked gelatin in warm mixture and blend all until smooth.
Place the mixture in forms.

Beat up white of eggs in a blender at a medium speed. Make syrup of water
and tagatose and warm until 118°C. Dribble syrup into beating up white of eggs
to receive Italian meringue. Leave the mixture beating up until the temperature
falls to 35°C.

Blend white of eggs with tagatose until soft peaks (it`s very important not to
overblend unless it will go flat in future processes). Mix carefully with
powders and place in forms. Bake at a temperature of 160°C for 10-12 min.

Steep chia seeds in the juice and allow infusing for 2-3 hours.