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Receipt by Lucirina Telor Vevan

Ingredients

1 sip of rosemint oil.
1 bar or cream kao-kao
1 tot of sour cream.

Preparation

Melt the kao-kao over hot (not boiling) water, stir until smooth. Remove from heat. Blend in sour cream. Stir in rosemint oil. Transfer to a small bowl. Chill until thickened, about 30 minutes. Take a spoon and distribute small quantities of the mix on a plate and let cool until completely solid.

 


Receipt by Lucirina Telor Vevan

Ingredients

scup of dried Lorriv berries
2 ladles of dried and chopped meldarapple berries
2 ladles of chopped dotch nuts
bar of dark, unflavored, kao-kao
1 bar of cream kao-kao

Preparation

Combine lorriv berries, meldarapple berries, chopped dotch nuts and melted dark kao-kao in a small bowl. Roll teaspoons of mixture into balls, let them cool overnight. Break cream kao-kao into pieces, place in top of a double
saucepan with butter over simmering water. Stir until smooth. Dip each fruit ball in the melted kao-kao until evenly coated. Place balls on

 
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