Pour the chick peas into a sieve, collecting 125 ml of the brew (use the chick peas for other purposes, e.g. in curry or salad). Chill the brew for about 30 minutes.
Meanwhile, for the decoration, break the chocolate into pieces and melt in a hot water bath. Fill into the small freezer bag and let it cool down for about 5 minutes. Cut off a small corner and spray mini-fir (3-4 cm each) on a piece of baking paper. Let it dry.
Line two baking trays with baking paper. Draw 8-10 circles (each 7 cm Ø) on each. Turn over baking paper sheets so that the painted side is at the bottom.
Preheat oven (electric cooker: 100 °C/circulating air: 80 °C/gas: see manufacturer). Mix sugar, 1 pinch of salt and starch. Whip the cold chickpea stock for approx. 5 minutes with the whisk of the mixer, letting the sugar mixture trickle in. Continue beating until the mixture forms peaks and has a silky shine. Stir in vinegar and food paste. Pour the mixture into a piping bag with a large star-shaped spout and spray flat "bowls" onto the drawn circles.
Dry meringue in a hot oven one above the other for 3-4 hours (with top and bottom heat; replace trays after about 2 hours). Remove the meringue shells and let them cool down, then carefully remove them from the baking paper.
Bring the jelly to the boil and remove from the stove. Stir in the frozen berries and allow to cool. Whip the whipping cream until stiff. To serve, arrange berry compote and cream in meringue shells. Decorate with chocolate firs.