Prue Leith's observation that "the white chocolate is quite dominant" identifies a common problem in flavored confections: when the coating overwhelms the filling. Mark chose white chocolate to represent the creamy yogurt and milk elements of mango lassi, which was conceptually clever. However, traditional florentines typically have chocolate on only one side, creating a supporting role rather than dominating presence. White chocolate is particularly sweet and can mask delicate flavors like cardamom and dried mango. The solution involves either reducing the chocolate amount or changing the application method. Instead of a thick coating covering the entire bottom, consider a lighter spread or elegant drizzle pattern across the top. This maintains the visual appeal and creamy element while allowing the mango, cardamom, and caramelized nut flavors to shine. When creating fusion desserts that reference specific flavor profiles, every component should contribute to that profile rather than competing with it. The chocolate should whisper "lassi" not shout "white chocolate cookie."