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An addictive combination of dark chocolate and passion fruit from Michelin starred chef Adam Simmonds. Simple to make and sure to wow dinner guests. Trimoline is available to buy online.
Pour into a mould measuring 19 x 9 x 1 cm, and once set, cut to the desired size
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Roll in cocoa powder, then allow to set before serving. You could also pour tempered chocolate over the ganache to create a firm chocolate shell, as in the photo above