Colomba with Giamaica coffee and white chocolate
If panettone is the king of leavened cakes, colomba is undoubtedly the queen - another of our great sweets made by natural leavening.
Also for our colomba cakes we exclusively use the pure MP sourdough starter originally created by Mauro Pinel. Its characteristic shape is obtained by dividing the dough into two parts, to create the wings, head and tail of the dove shape.
As it is eaten in a warmer season, the colomba dough is lighter than panettone dough.
The coffee version is enriched with Gianni Frasi Giamaica coffee, rigorously made in a percolator. For our colomba, we have chosen a blend with a delicate flavour, which complements the pearls of white chocolate. The result is a sweet bread with a delicate but tasty flavour.
The almond icing and sugar sprinkles add a sweet and crunchy touch.
Since February 19 to April 10.
Soft wheat flour “0”, butter, pearls of white chocolate 30%, fresh egg yolk, sugar, icing (almonds, sugar, fresh egg white, corn starch, rice starch), pure MP sourdough starter, monofloral honey, Giamaica coffee, unwaxed grated orange zest, iodized salt, malt, Madagascar vanilla beans.
per 100 g.
of which saturates
of which sugars
Store in a cool, dry place.
May contain traces of nuts.
Packs per box: