File:Conill a la xocolata.jpg

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	Date/Time	Thumbnail	Dimensions	User	Comment
current	11:04, 16 July 2009		640 × 480 (101 KB)	Slastic	{{Information \|Description={{en\|1= In Catalonian gastronomy the fat most used to bind sauces is not beurre but chocolate, being chocolate as typical and particular as "picada" in sauces and dishes where meat, and sometimes fish, is cooked in sauce. Chocol

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