Whip the egg whites until stiff.
At the beginning of the beating add the cream of tartar and then little by little, the icing sugar until it is very firm.
Add with a fork 30 drops of Arbequina&Co 04 in an enveloping way.
Fill the meringue into the piping bag and arrange in the shape of little ghosts on a baking tray with a silicone sheet to prevent them from sticking.
Leave for about an hour and a half in the oven at 100º (until they are hard).
Heat 3 fingers of milk in the microwave and add the bar of dark cooking chocolate, stirring vigorously until melted.
Add extra virgin olive oil Reserva Familiar Arbequina and mix very well.