receta de sopa de chocolate con fantasmitas de merengue
Chocolate soup recipe with meringue ghosts and virgin olive oil.


  • 3 egg whites
  • 1/4 spoon cream of tartar natural stabilizer
  • Dark Chocolate hedging
  • Milk
  • Extra virgin olive oil - Arbequina Family Reserve
  • Extra virgin olive oil Arbequina&Co 04
  • Icing sugar the same weight as the egg whites


  • 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.