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A timeless confection: foil-wrapped rose and violet fondants enrobed in dark chocolate. Prettily presented with raffia and a paper rose trim. Crystallised rose petals and violets had been used as decorations for cakes since the 17th century, violet proving to be a particularly popular flavour in France. By the 1860s, Joseph Fry’s newly invented, melt-in-the-mouth fondant chocolate allowed these classic floral flavours to be paired with tempting chocolate and became a staple confection for Victorian ‘Fancy’ chocolate boxes.
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