To bakinginoregon, re: chocolate Pavlova. Try adding the chocolate to the whipped cream rather than to the meringue -- I've done this and it works beautifully. You can get sweetened cocoa and ground chocolate mixed together which dissolve nicely in cream -- Ghirardelli makes a version, and so do some of the more expensive makers of chocolate. Coarsely ground cacao nibs go beautifully into meringue, if the chocolate whipped cream is not chocolatey enough. Thanks for sharing your tips!

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