ELABORATION
- Start by opening the 1.8 kg sheet of gluten-free and lactose-free marble cake from La Granja Foods. Using a heart-shaped mold, cut heart shapes out of the cake and place them on a plate. If you don’t have a heart-shaped mold, here’s a trick: draw a heart on a blank sheet of paper, cut it out, and use it as a guide to cut the cake into a perfect shape.
- Next, slice each heart in half with a knife and spread a layer of extra vineyard peach jam from La Fageda between the two halves. Reassemble them to maintain their original shape.
- Now, melt the chocolate using a bain-marie or microwave. Once melted, stir it well with a spoon or spatula to avoid lumps and achieve a smooth texture.
- When the chocolate is ready, completely coat the hearts with it. Let them rest in the fridge until the chocolate solidifies.
- Finally, decorate the chocolate hearts as you like. In our recipe, we added sugar toppings to give them a special touch.
- Now it’s time to enjoy La Granja Foods!
