I was playing around in the kitchen at Charcoal. Eric was working on a few desserts and I saw an opportunity to explore an idea. I took some of his soft meringue and dropped dollops of it into liquid nitrogen. As the meringue froze, I melted white chocolate with Earl Grey tea. I haphazardly dropped the rock-solid meringue into the tea-flavored white chocolate. I was able to freeze a chocolate crust around the large mound of meringue. I let the meringue snowball temper a bit and then proceeded to smash it. The meringue was soft on the inside with the shell of tea-flavored white chocolate. The concoction was a delicious sugar rush. It is worth exploring further and refining in presentation.
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