Coffee Granita

Prepare strong coffee and keep it hot.

Add brown sugar and milk chocolate to the hot coffee and stir until everything is completely dissolved.

Let the coffee mixture cool completely.

Stir coffee syrup, 100 ml of water, and egg white into the cooled coffee mixture until homogeneous.

Freeze the mixture in an ice cream machine until a grainy, icy granita forms.

Without an ice cream machine: Pour the mixture into a shallow metal bowl and place it in the freezer for about 3 hours.

Stir the granita repeatedly while it freezes and scrape the frozen edges with a fork until the typical crystalline texture appears.

Serve the coffee granita in glasses and garnish as desired.