Holidays are over now, hopefully you had such a good time, as we did. 

If you follow us on social media, you might know about our thank you gift that we offer you for all your support last year. Thanks so much for trusting us! 

We wanted to give you a very special gift; A gift that that is able to draw smiles on many faces at the same time: On the face of the person giving it and on the face of the one receiving it… and why not?! On the faces of everyone eating it.  :-)

We’ve chosen this easy to prepare recipe, full of Christmas or better said, winter aromas. We hope you’ll like it as much as we do. The recipe has been adapted for your kitchen and we kindly invite you to prepare it. It is simple and successful! Is there a better recommendation needed? :-)


Enjoy every moment of preparing because we can assure you that the cake won’t last!


Our Winter Spirit Cake



120 g honey

110 g sugar

300 g flour

12 g baking powder

120 ml oil

150 ml water

2 eggs

Preferred spices, like cinnamon, clove, cardamom, ginger


Preheat oven to 175 Celsius degrees. 

Cream together honey, oil, water and 2 eggs. 

Add flour, baking powder and spices to another bowl. Whisk until combine. 

Add the mixture of flour to the creamed honey-oil-eggs-water.  

Add sugar to previous. 

Bake for 30 - 35 min., until lightly golden and firm. (The exact baking time depends on your oven. )


Mascarpone Cream

500 g of mascarpone

4 tablespoons of icing sugar

0.5 teaspoon of cinnamon

300 ml of whipping cream, enriched with vanilla


Homemade currant jam or any other sweet-sour jam, for example raspberry, sour cherry, plum.


Mix the mascarpone cheese until light and fluffy. Add in the icing sugar.

Whip the cream that was previously enriched with vanilla.

Whisk carefully the mascarpone cream with the whipped cream.

If the cream is a bit liquid, you can add 1 sheet of hydrated gelatine (2g).


And here comes the most interesting part of the cake: assembling and decoration. 

First we cut the cake in 3 equal layers. We assemble the cake by smearing the first two layers with the marmalade and the mascarpone cream on top of it. (We´ve chosen a homemade currant jam, prepared by our beloved grandmother and the result was spectacular !!) 

On the last layer that is the top of our cake, we only add mascarpone cream.

We cover the whole cake with the remaining mascarpone cream and let it rest in cold (refrigerator) for at least an hour, before decorating it. 

In the photo, you can see our inspiration by festive stars, made out of ground cinnamon.


Delicious!!! So do enjoy it ;-)


May your parties always be happy and very sweet!


It’s an honor to share the official invitation from the Consulate General of Hungary in Barcelona for two extraordinary Christmas Concerts of the musical group Misztrál.

Come and slow down with us!

Open your heart, listen and let the music prepare and adorn your soul for Christmas.

17.12.2018, at 8:30PM - Basílica Santa Maria del Mar, Barcelona
18.12.2018, at 9:00PM - Monasterio de San Cugat, San Cugat del Vallés

For more information: This email address is being protected from spambots. You need JavaScript enabled to view it.

The trade name or brand of a business is fundamental. It identifies, distinguishes and makes us stand out. It is a pure reflection of our services and products, the first step of our success. With all these thoughts, it was a great challenge to find the brand name that could describe our ideas. 

As our business has two cornerstones: the patisserie and the decoration of events, we were searching for the perfect link between them. We started to search on two paths, the one of flavours (patisserie) and the one of colours (decoration), visualising a bridge of imagination, emotion and surprise between the two. 

As some of you already know, I love chocolate; The perfect balance of taste, sweetness and intensity, the different textures and the infinite possibility of combination and preparation that chocolate offers. It is a product and ingredient of extraordinary qualities. Being a woman of a great man with Mexican roots, I could not miss the opportunity to refer to “xocolātl, the drink of the gods”. With the first letter “X” in the trade name of Xocolarte, I payed tribute to the origins of this nutritive treasure. 

The word "art" refers to the creativity of the profession of patisserie. On the other hand, it reflects our way of approaching events decoration, by using quality products and creating these products ourselves, thus turning the ideas of our customers into reality. 

We thought that these two words could be the key elements of our brand name: chocolate and art and with a small play on words, we gave light to our beloved Xocolarte.

Few weeks ago, I started this new course, full of energy and curiosity. After a short presentation of the 12 course members and our instructor: Marc Balaguer, awarded as best young Spanish pastry chef, we started the course in four small groups, with three members each. 

I am lucky to share experience with two other young group members: a pleasant Columbian entrepreneur, who started her own business of customised pastry and candy bars, with vast experience in advertising business, on the one hand, and a nice Galician young pre-mama, pastry chef herself, on the other. 

These first three classes, we prepared different kinds of pastries and sponge cakes, short- and shortcrust pastries, sablé and other nice bakings. Some of the preparations will form the base of our mousses that we create next weeks. During the course, we will prepare several kinds of fillings creams together with some classics, we´ll be introduced to fermented doughs and puff pastry, we´ll prepare meringue, some delicious French macarons and we will also learn more about the preparation and crafting of caramel and chocolate. A lots of sweet stuff, I am curious about! As a nice closing and to put everything we´ve learned into practice, we´ll prepare a design cake by Escribá, realised by each group. 

Would you like to join me on this adventure? Here you can, with this nice and tasty shortbread recipe.  


Walnuts Sablé


94 g of butter

25 g of powder sugar 

125 g of wheat flour

a pinch of cinnamon 

300 g of walnuts

10 g of pasteurised eggs to paint the cookies

For the icing: 

125 g of powder sugar

19 g of water

2-3 g of grated lemon rind



  1. Preheat the oven to 180 ºC.
  2. Mix the flour and the butter. Add the powdered sugar and mix well. Roll out the short pastry on a sil-pad or baking paper and let it cool down in the fridge about 30 min. 
  3. Cut round discs with a circle cookie cutter of 4 cm diameter and set them on a baking tray. Paint all pieces with pasteurised eggs. Place a half walnut on each cookie and bake them on 180 ºC for about 14-15 min. 
  4. Meanwhile, prepare the sugar icing, mixing well the powder sugar with water and the grated lemon rind. 
  5. As soon as the cookies are baked, let them cool down 3 min. and set them on a grid for icing. Pure over the icing and let them dry. 
  6. You can eat and conserve this nice and tasty walnut sablés for about 2 weeks. 


Enjoy baking and eating ;-)

Bon Appetit!

How nice to see you here! Make yourself comfortable and let the ideas and flavours of this section inspire you. In this blog you will find articles about new events, activities and special offers. In addition, we´ll inform you about the workshops we plan for the future. You can read about anecdotes, know more about curiosities, expand your pastry and cake recipes, along with tricks and more. We'll introduce you to our sweet, fun and flavourful world.