Colomba cioccolato al latte e caramello Colombe

Milk chocolate and caramel colomba

Online Price

32,00€

Esaurito

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Colomba handmade Easter craft stuffed with milk chocolate chips and caramel.
The dough rises for more than 48 hours and is topped with a layer of Italian premium almond icing and granulated sugar.
The delicacy of milk chocolate chips combined with the personality of caramel gives this Easter dove an enveloping and pleasant taste.

Product available during the Easter season.

WEIGHT (g): 750

SHELF LIFE

Store in a cool, dry place. Do not expose to the sun. Avoid sudden changes in temperature.
Product shelf life (shelf life): 70 days.

INGREDIENTS

TOMATO WHEAT flour type '0', sugar, BUTTER (MILK), fresh EGGS cat. A, egg yolk, milk chocolate and caramel 15%(minimum cocoa 35%, cocoa paste, cocoa butter, sugar, MILK powder, emulsifier: SOY lecithin, flavorings), sweet and bitter ALMONDS, natural yeast, emulsifiers (mono-diglycerides of fatty acids), salt, flavorings, vanilla bean. May contain traces of DRIED AND SUGAR FRUITS, SOY, SESAME SEEDS, ARACHIDS and SENAPE.

NUTRITIONAL TABLE

Nutritional values (per 100g of product)
Nutritional information
Energy/Energy 385 kcal - 1610 kj
Fat / Fat 19 g
of which saturated fatty acids / of which saturates 10 g
Carbohydrates / Carbohydrate 48 g
of which sugars / of which sugars 26 g
Protein / Protein 6 g
Fiber / Fiber 2 g
Salt / Salt 0.19 g

SERVICE

Keep in a warm place for several hours before serving.

MORE DETAILS

Colomba is the quintessential leavened product of the Easter season, and in keeping with that tradition it is produced only between February and April.

The preparation of this cake requires more than 48 hours of rising and relies on simple and natural ingredients such as flour, eggs, butter, sugar and sourdough.
All ingredients are carefully selected by our pastry chefs, maintaining the same Perbellini quality year after year.
Before being baked, each Colomba is hand-covered with an icing, which imparts the unmistakable sense of crispness.

After it is baked, the product is allowed to rest for several hours, then hand-wrapped by our staff members, completing an entirely artisanal cycle.

BEHIND THE SCENES

ACCOMPANYING IDEAS

Gianduja cream

Ingredients:

70 g dark chocolate 55%
30 g milk chocolate 35%
10 g cornstarch
30 g granulated sugar
20 g yolks
220 g whole milk
50 g fresh cream
50 g hazelnut paste

Procedure:

Melt the two types of chocolate in a double boiler. In another bowl, mix sugar, egg yolks and cornstarch with a whisk.
In a saucepan, bring the milk and cream to a boil, and once it begins to boil, pour a first portion into the yolk and sugar mixture and stir.
Pour in the remainder as well and return it to the heat, continuing to stir to avoid lumps and until the cream is glossy and velvety.
Once the desired consistency is achieved, pour the cream over the chocolate that has melted in the meantime and finish by adding the hazelnut paste.
Once blended let cool and serve.