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This stunning yet simple chocolate and blackcurrant dessert was inspired by chef Josh Eggleton's trip to Zurich in Switzerland, where he met a chocolatier who used rapeseeds in his bars. The shortbread is peppered with crushed rapeseeds and the ganache contains rapeseed oil. Topped with a fruity blackcurrant compote and drizzled with vanilla-infused rapeseed oil, this is a dessert that's bound to impress.
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