Cover a slightly moistened tray with a sheet of greaseproof paper; place on top 5 flan rings and fill each half-way up with meringue. Cook the meringues, then place them in a very slow oven for 24 hours until they are completely dry.
Sandwich the rounds of meringue on top of one another with Crème Chantilly, sprinkling each layer of cream with grated chocolate. Glaze the top with melted chocolate and decorate around the sides with Crème Chantilly, using a piping tube or cornet.
Pipe small rosettes of Crème Chantilly around the top edge of the biscuit and place a crystallized violet on each rosette.