Orange and chocolate panettone
Online Price
Esaurito
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The Orange and Chocolate Panettone combines the freshness of candied orange pieces from Sicily with the lusciousness of small drops dark chocolate and the delicate scent of Madagascar Bourbon vanilla.
An excellent alternative to the classic panettone, for those who desire a dessert with a more enveloping taste.
Product available from October through Christmas.
SHELF LIFE
Product shelf life (shelf life): 120 days.
INGREDIENTS
NUTRITIONAL TABLE
Nutritional values (per 100g of product)
Nutritional information
Energy/Energy 383 kcal - 1605 kj
Fat / Fat 18 g
of which saturated fatty acids / of which saturates 12 g
Carbohydrates / Carbohydrate 49 g
of which sugars / of which sugars 29 g
Protein / Protein 6 g
Fiber / Fiber 1 g
Salt / Salt 0.15 g
SERVICE
MORE DETAILS
The Perbellini Panettone is the result of a century-old recipe that still respects the doses and timings of yesteryear. Light and fluffy, with an aroma of yeast and candied fruit, it wins the palate of many for its honeycombed texture.
The preparation of this cake requires more than 48 hours of leavening and is based on simple, natural ingredients such as flour, eggs, butter, sugar and sourdough starter, as well as the addition of choice candied fruit and dark chocolate. Like all Perbellini leavened cakes, the dough is portioned and worked by hand and then placed in its own paper mold.
Once baked, the product is left to rest upside down to prevent, while still hot, the weight of the candied fruit from counteracting the alveolation of the dough. Finally, wrapping is done by hand by our staff, completing an entirely artisanal cycle.
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.
