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- Recipe adapted from Lindt Chocolate Studio
- Ingredients:
- 140g chocolate (minimum 70%)
- 140g butter, plus extra for the moulds
- 150g eggs
- 60g egg yolks
- 80g rose and lavender petal sugar, sieved (I make mine with fructose)
- 45g flour, sieved
- Cocoa powder for the moulds
View Full Recipe at Lavendar and Lime
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