Three Chocolate Panettone
Three Chocolate Panettone
Weight: 1000 g ℮
Tutti gli ordini a partire dal 16 dicembre non garantiscono la consegna entro Natale.
is a freshly packaged artisan product without preservatives.
Ingredients and Allergens *
Ingredients and Allergens *
00 soft wheat flour*, Butter* 82% fm, Dark Chocolate 13% (sugar, cocoa mass, cocoa butter, emulsifier: soy lecithin*, natural vanilla bean extract), fresh egg yolk* CAT. A from free-range hens, Sugar, Milk Chocolate 7% (cocoa butter, sugar, cocoa mass, whole milk powder*, emulsifier: soy lecithin*, natural Vanilla extract), White Chocolate 7% (sugar, cocoa butter, whole milk powder*, emulsifier: soy lecithin*, natural vanilla bean extract), sourdough (flour * and water), wildflower honey, red cocoa, salt, natural vanilla beans from Madagascar, Dark Chocolate Glaze (sugar, refined vegetable oils (Shea, Coconut, Sunflower), skimmed cocoa powder 21%, Hazelnuts*, emulsifier: soy lecithin*, natural Vanilla extract), Malt*, Cocoa grue.
May contain traces of nuts*, peanuts*, sesame* and soy*. Allergen ingredients*
Consuming
Consuming
Consume lukewarm at about 30 ° C.
storage
storage
Store in a cool, dry place away from heat sources. The product does not contain preservatives. The expiry date is indicated on the package. We guarantee an expiration date of at least 20 days from the first attempt to deliver the products by the courier.
The Panettone with Three Chocolates is, like the Classic Panettone, characterized by a 3-phase process and a total of 72 hours, it includes 4 controlled time and temperature leavening and two doughs.
The Chocolate variant of the King of Leavened products is enriched with a cocoa mixture and creamy diamonds of dark, milk and white chocolate.
The dome covered with dark chocolate glaze and cocoa grue represents the temple of pleasure for the sweet tooth.
Processing
From the daily management of the live mother yeast, to the first dough, with a first leavening, to get to the second dough where it is characterized. Subsequently, we move on to manual dividing and pirling to arrive at the second leavening and finally cooking.
After cooking, all the Panettone are turned upside down and left to rest for 12 hours. At this point, with careful quality control, they are boxed and ready to be tasted.