From a79e42b8b3316ea1e63884a17f0bc47f03b9e936 Mon Sep 17 00:00:00 2001
From: Christophe Jossart <christophe.jossart@amazeelabs.com>
Date: Wed, 15 May 2024 13:52:55 +0200
Subject: [PATCH] test(SLB-299): title using 2 lines

---
 .../Organisms/PageContent/BlockAccordion.stories.tsx       | 7 ++++---
 1 file changed, 4 insertions(+), 3 deletions(-)

diff --git a/packages/ui/src/components/Organisms/PageContent/BlockAccordion.stories.tsx b/packages/ui/src/components/Organisms/PageContent/BlockAccordion.stories.tsx
index d5c5b8b34..bc8ec400e 100644
--- a/packages/ui/src/components/Organisms/PageContent/BlockAccordion.stories.tsx
+++ b/packages/ui/src/components/Organisms/PageContent/BlockAccordion.stories.tsx
@@ -12,7 +12,7 @@ export const AccordionItemText = {
     items: [
       {
         title: 'Cheese Fondue',
-        icon: '',
+        icon: 'arrow',
         textContent: {
           markup: `
           <p>The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zürich, under the name "Käss mit Wein zu kochen" 'to cook cheese with wine'.</p>
@@ -44,8 +44,9 @@ export const AccordionItemText = {
         },
       },
       {
-        title: 'Meringue with double cream',
-        icon: 'arrow',
+        title:
+          'Meringue with double cream, a dessert made of whipped egg whites, traditionally accompanied by double Gruyère cream',
+        icon: '',
         textContent: {
           markup: `
           <p>The Oxford English Dictionary states that the French word is of unknown origin. The name meringue for this confection first appeared in print in François Massialot's cookbook of 1692.</p>