Image Image Image Image Image Image Image Image Image Image
> > Dry meringue and chocolate ‘popcorn’ by Raúl Bernal
No Comments

Dry meringue and chocolate ‘popcorn’ by Raúl Bernal

January 19, 2021
Dry meringue and chocolate ‘popcorn’ by Raúl Bernal
Raúl Bernal
Dry meringue and white chocolate

Photos: Ivan Raga

One of the great Spanish chocolate talents, Raúl Bernal, who is at the head of LaPaca, shared his ingenuity with chocolate in Four in One with this cute chocolate popcorn. A sweet trompe l’oeil that thanks to the dry meringue acquires a crunchy texture similar to the original. Want to play?

 

cover Four in One

Discover Four in One

 

Dry meringue and chocolate ‘popcorn’

Dry meringueDry meringue and chocolate ‘popcorn’ by Raúl Bernal

  • 150 g sugar
  • 100 g egg whites

Combine the egg whites and sugar and heat up to 40ºC. Whip in a mixer until peaks form. With the help of a pastry bag, pipe meringue strips on a silicone mat. Bake in a 120ºC oven until the meringues become dry. Remove from the oven and leave to cool. Cut irregularly. Store in an airtight container.


Dry meringue and white chocolate

  • 100 g dry meringue
  • 200 g Opal white chocolate

Combine the tempered white chocolate and dry meringue. Spoon some dollops onto an acetate sheet. Once crystallized, store in an airtight container.


Dry meringue and chocolate ‘popcorn’ step by step

Back to Recipes