Mini chocolate and blood orange pavlovas

Method

1. Segment the oranges over a sieve set over a small pan on scales to collect as much juice as possible. Squeeze out the pulp left behind too to get all the juice out. Weigh the juice, then add the same weight of sugar and simmer over a low heat until the sugar dissolves into a syrup – don’t take it too far as it will thicken a little as it cools.
2. Whip the cream with the vanilla bean paste to soft peaks, then divide it among the meringue nests. Top with the blood orange segments, then drizzle over the blood orange syrup and grate over the dark chocolate to finish.