In a large bowl add flour, yeast, slowly pour in lukewarm water and sprinkle some salt. Set aside for 10 minutes to activate.
Mix slowly until a dough forms and then knead with your hands for about 10 minutes until elastic. Form into a ball and place in a lightly greased bowl. Cover with cling film and set aside in a warm, dry place for 1 hour, until double in size.
Place the dough on a lightly floured surface and fold over a couple of times.
Grease a heart shaped silicone mold with some melted VIOBLOCK. Place a greased, round cookie cutter with a diameter the same as the Le Rond into the center.
Allow to rise for another 30 minutes. You can do so in an oven on very low temperature e.g., 50°C.
Bake in a preheated oven at 200°C for 45 minutes. Remove from oven.
Very carefully with a towel, remove the round cookie cutter and the bread piece inside of it, and replace with Violife Le Rond.
Place back in the oven for a further 5-8 minutes, until Le Rond has melted.
Serve on a platter and garnish with rosemary sprigs.
Slice the bread and dip it into the melted Le Rond for that extra yumminess.