Colomba with pearls of 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 chocolate version is the most gluttonous. We have replaced candied citrus fruit with small dark chocolate balls, which withstand baking but literally melt in your mouth.
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 dark chocolate 55%, fresh egg yolk, sugar, icing (almonds, sugar, fresh egg white, corn starch, rice starch), pure MP sourdough starter, monofloral honey, unwaxed grated orange zest, iodized salt, malt, Madagascar vanilla beans.
of which saturates
di cui zuccheri
Store in a cool, dry place.
May contain traces of nuts.
Packs per box: