My Heart To Share

Recipe by
François Galtier


  • 400 g egg
  • 200 g sugar
  • 100 g violet sugar
  • 330 g flour
  • 12 g baking powder
  • 270 g almond oil
  • 50 g dry pieces of strawberry
  • 100 g Belgian white chocolate Drops
  • 100 g Belgian milk chocolate Drops


  1. Mix the egg and sugars to melt the sugar.
  2. Add flour and baking powder and mix slowly.
  3. Pour oil to finish the base, and mix with Belgian chocolate Drops and dry strawberry.
  4. Pour ¾ of crown with heat cut silicon mould, and bake around 1h at 170°C.


  • 100 g Cocoa butter
  • 100 g almond oil
  • 1000 g Obsession 30 Belgian white chocolate
  • SQ red food color for chocolate
  • 60 g dry pieces of strawberry
  • SQ Strawberry Curls
  • SQ Crispy Crunchies


  1. Melt Cocoa Butter, and add oil.
  2. At the same time melt chocolate and mix with oil and Cocoa Butter.
  3. Add red color and blend.
  4. Mix with dry strawberry pieces an use between 35 and 40°C depend of the temperature of the cake.


  • 45 g balsamic vinegar
  • 30 g water
  • 100 g sugar
  • 40 g gelatin mass (1/5)
  • 1300 g fresh strawberry in cubes
  • 100 g honey
  • 0.1 g black pepper
  • 3 g carrageenan iota
  • 220 g cubes of balsamic jelly (from above)


  1. Warm up vinegar with water and sugar, and add gelatin.
  2. Pour approximatively 1 cm and let set in fridge.
  3. Cut cubes when it’s completely set.
  4. Mix cubes of fresh strawberry with honey and pepper, and let rest a little in fridge.
  5. Mix with carrageenan and add cubes of balsamic jelly.


  1. Cool down the cake, you can even freeze it to be more “clean” when you take out from silicon mold.
  2. Cover the cake with the red coated, and decorate directly with some strawberry curls and some crispy crunchies.
  3. Serve with marmalade on the side to spread on the slices

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