Making a chocolate pavlova. Have a recipe that (Nigella Lawson) that requires to add some chopped chocolate through the (what looks to be) super sugary meringue. Because the high sugar content in meringue, I wanted to replace the normal bitter-sweet chocolate chunks with unsweetened chocolate chunks (ghirardelli 100% cocoa unsweetened baking bar - chopped). Seems the bitter chunks will be great with the heavy sweetness? Any thoughts whether this should work or not?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.