New York Magazine

The Black Swan Pavlova With Chocolate Crémeux and Raspberries

The Black Swan Pavlova With Chocolate Crémeux and Raspberries


3.53 oz. milk chocolate

1 cup plus 2 tbs. crème fraîche

¼ tsp. fine sea salt


1.76 oz. dark chocolate

2 large egg whites (sugar-to-egg ratio should be 2:1)

¼ tsp. salt

¼ tsp. white vinegar

½ cup plus

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