Triple chocolate Bauletto
€14,00

Quantity

“Triple Chocolate Bauletto ” is not the traditional Bauletto, but it’s made to satisfy the most experimental and demanding palates. As for all our leavened products, Bauletto’s dough passes through a 72-hour double fermentation, for a total of four days of processing. It is made only with butter (no vegetable fats) and natural sourdough, that we refresh every day, three times a day. White, milk and dark chocolate are blended together in order to create a unique burst of taste. 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. 

Weight: 330gr

Details

  • Preservation add

    Keep in a cold and dry place. Do not expose to the sun. Avoid sudden changes in temperature.

  • Ingredients add

    Wheat flour * Butter * Eggs * Cane sugar Natural mother dough * (wheat flour *, water) Water Valrhona dark chocolate 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) Acacia honey Salt Tahitian Bourbon vanilla * Allergenic ingredients

  • Nutritional value add

    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 Protein 6.84 g Salt 0:04 g

  • Service add

    It is advisable to best enjoy the soft texture of the top box and enhance the balance of aromas and flavors, heat it in the oven at 150 ° for 2 minutes.

  • Reviews add

Handmade Bauletti

Our every day leavened product. It’s suitable for different occasions like breakfast and afternoon snack. It’s also a perfect dessert. Ideal to be sliced and served with a spreadable cream. It's similar to our awarded Panettone, so you can eat a top quality product during the whole year. The texture is very soft, the flavour is refined but strong. 100% handmade with passion, in keeping with tradition.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion, in order to create the real bauletto. Each bauletto is worked by hand, from the refresh of the mother yeast to the round-shaping of the dough, in order to ensure the highest quality. It takes four days (more than 48 hours of natural fermentation) of processing to realize “Bauletto Olivieri 1882”.
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Handmade Bauletti

Our every day leavened product. It’s suitable for different occasions like breakfast and afternoon snack. It’s also a perfect dessert. Ideal to be sliced and served with a spreadable cream. It's similar to our awarded Panettone, so you can eat a top quality product during the whole year. The texture is very soft, the flavour is refined but strong. 100% handmade with passion, in keeping with tradition.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion, in order to create the real bauletto. Each bauletto is worked by hand, from the refresh of the mother yeast to the round-shaping of the dough, in order to ensure the highest quality. It takes four days (more than 48 hours of natural fermentation) of processing to realize “Bauletto Olivieri 1882”.
image

RAW MATERIALS

We are fond of raw materials and their related processing techniques. We’ve been fermentation masters since 1882.Olivieri’s leavened cakes have the same organoleptic characteristics (extremely soft texture, refined but strong flavour, high digestibility), which ensure their quality attributes. The aforementioned softness and digestibility are due to the knowing management of all the processing steps. The soft texture is mainly due to the exclusive use of mother yeast, which is daily refreshed and hand worked by our pastry cooks. We only use first-rate raw materials: Australian 5 crowns sultanas, candied oranges (we mince and put them by hand into the dough, in order to lend it a unique and natural citrusy aroma), Tahiti Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey. Our Panettone cake contains up to 4 times more eggs than other available Panettone cakes. This is the reason why its flavour, texture and colour are beyond compare.

RAW MATERIALS

We are fond of raw materials and their related processing techniques. We’ve been fermentation masters since 1882.Olivieri’s leavened cakes have the same organoleptic characteristics (extremely soft texture, refined but strong flavour, high digestibility), which ensure their quality attributes. The aforementioned softness and digestibility are due to the knowing management of all the processing steps. The soft texture is mainly due to the exclusive use of mother yeast, which is daily refreshed and hand worked by our pastry cooks. We only use first-rate raw materials: Australian 5 crowns sultanas, candied oranges (we mince and put them by hand into the dough, in order to lend it a unique and natural citrusy aroma), Tahiti Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey. Our Panettone cake contains up to 4 times more eggs than other available Panettone cakes. This is the reason why its flavour, texture and colour are beyond compare.