Preheat the oven to 100ºC.
Using 2 metal spoons, take 4 large scoops (about the size of an oil dumpling) from the meringue and lightly sprinkle some cocoa powder in stripes through a fork. Lay this bread roll with some space on the baking sheet.
Mix the rest of the cocoa powder with the chopped chocolate. Take 4 meringue bulbs and place them on the baking tray.
Make 4 more meringue bulbs and sprinkle with pistachio nuts mixed with peanuts.
Bake the bread rolls2-2.5 hours until the bottom easily releases from the baking paper and they feel light and hollow when you knock on the bottom.
If they are not completely cooked, switch off the oven and let them cool and cool in the oven that is still warm.
Serve as a dessert a scoop of ice cream.
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