@Jim D.Pink was because I used a rose paste to emulate the rosewater, a touch of that. I toned down the sweetness as much as possible by adding more cocoa butter and less white chocolate (used Valrhona Opalys) for the ganache but just accepted it would be somewhat sweet regardless.
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Pink was because I used a rose paste to emulate the rosewater, a touch of that. I toned down the sweetness as much as possible by adding more cocoa butter and less white chocolate (used Valrhona Opalys) for the ganache but just accepted it would be somewhat sweet regardless.
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