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?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)