This is what happens when two sweet things come together: chocolate with a dark heart, which surprises peaches and their caramelised soul.
1 jar of peach jam
500 ml of fresh cream to mount
200gr of dark chocolate Denota
1 jar of peaches in syrup
Semi whip the cream, add the jam and the drained peaches cut into small pieces. Mix well. Melt the chocolate in a bain-marie. Spread 1/3 of peach cream in a loaf pan, cover it with dark chocolate, add another layer of peach cream, another chocolate layer and the peach cream again. Put it in the freezer for at least 3-4 hours. Before serving it, take it out of the pan and sprinkle it with cocoa.