Rhubarb-chocolate ganache with Sichuan peppercorns and mint [David Briggs, Xocolatl de David] from Portland Farmers Market Cookbook: 100 Seasonal Recipes and Stories that Celebrate Local Food and People (page 50) by Ellen Jackson
- bittersweet chocolate
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Sichuan peppercorns
Dried berries of Xanthoxylum species plants.
Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine.
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- Serves : 6
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