Three Chocolates Colomba Cake
Our Three Chocolates Colomba is made only with mother yeast and the dough passes through a 48-hour double fermentation. It’s not the traditional Colomba cake, but it’s made to satisfy the most experimental and demanding palates.
White, milk and dark chocolate are blended together in order to create a unique burst of taste. It’s covered with a sugar and cocoa glaze, which is enriched with almonds, hazelnuts and pine nuts. The consistency is soft, the flavour is elegant but strong, not so sweet in the mouth, due to presence of dark chocolate that lessens the sweetness of white and milk chocolate. It’s a rich but highly digestible Colomba cake, thanks to the usage both of first quality raw materials and of long rising techniques.
It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats.
100% prepared by hand with passion since 1882, in keeping with tradition.
Soft wheat flour *
Dark chocolate Valhrona 55% (cocoa beans, cocoa butter, sugar, whole-milk powder*, soy lecithin*, vanilla)
Milk chocolate (sugar, cocoa butter, whole-milk powder*, soy lecithin*, natural vanilla extract)
White chocolate (sugar, cocoa butter, whole-milk powder*, soy lecithin*, natural vanilla extract)
Tahiti Bourbon vanilla beans.
cane sugar, almonds *, maize starch, egg white*, hazelnuts*, cocoa powder, pine nuts*.
Energy 1491.60 kJ 363.64 kcal
Fats 18.99 g
of which saturated: 8.67 g
Carbohydrates 44.92 g
of which sugars: 24.21 g
Fibers 1.34 g
Proteins 6.84 g
Sodium 0.04 g
Put it in the woven at 150 degrees, in order to bring out its soft consistency and to enhance its aromatic balance.