Every year for Easter we order a traditional “La Mona” Easter cake from a master chocolatier. This year, the creator is the prestigious Pastelería Escribà, led by the master pastry chefs Christian Escribà and Patricia Schmidt.
With 20 kg of 70% dark chocolate, Chocovic white chocolate and 15 g of fondant icing of different colours, La Mona is an “incredible” exhibition of frying pans with all of the ingredients made from chocolate. The ability of the pastry chefs, true artists, to transform chocolate and give it the shape and appearance of frying pans, prawns, green pepper etc. is astonishing. The three frying pans are framed by the Porticos of Xifré and the Columbus monument.
It was originally a cake in the shape of a crown with a sponge cake base and on top hard.cooked eggs were placed. Godparents gave this cake to the their godchildren as a gift on Easter Sunday and it was eaten by the family on Monday. The number of eggs signified the godchild’s age, up until 12 years old.
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