Double Chocolate Puff Cakes by La Estepeña

Milk chocolate coating (sugar, cocoa butter, milk powder, cocoa mass, emulsifier: soy lecithin, flavoring) (32%), wheat flour, cocoa filling (sugar, vegetable oil (sunflower), defatted cocoa powder, modified starch, emulsifier: E-322, hazelnut paste, flavorings, and antioxidants (E-306, E-304i) (19%), lard (pork fat with antioxidants: natural rosemary extract (E-392) and citric acid (E-330)), wine (sulfites) (4%), sugar, salt, flavorings (soy), preservative: E-281, acidulants: E-334, E-330, preservative: E-200. May contain traces of egg, other nuts, sesame.

Store in a cool, dry place.

From Estepa (Sevilla), Spain

In 1858, during the reign of Queen Isabel II in Spain, as the first trains began to roll across the Peninsula and the Teatro Real de Madrid was inaugurated, in Estepa, Rafael Galvan Gómez opened the doors of a small confectionery workshop, initiating a lineage of Master Pastry Chefs whose creations became famous in the region, eventually leading, through three generations, to the current workshop of La Estepeña.

It was primarily in the 19th century, as a result of the typical custom of making mantecados in private homes and a few confectioneries in Estepa, that this delicious product began to gain popularity throughout the region. La Estepeña was founded around this time, in the year 1858. However, it was at the beginning of the century, when D. Rafael Galván Gómez returned to Estepa after a stay in Seville, where he had worked as a master confectioner in a famous and prestigious confectionery in the capital, that he took charge of the small pastry shop. As the initiator of the lineage of master pastry chefs, he soon made the quality of his products famous, thanks to his dedication and love for the profession. D. Rafael Galván Gamito, his successor, continued the tradition, inherited the vocation, and expanded the market throughout Spain.