A unique and special, even more delicious take on the ancient Galup recipe. A panettone filled with Gianduja cream, completely covered in dark chocolate and crunchy pralined IGP Piedmont Hazelnut.
PANETTONE WITHOUT SULTANAS AND CANDIED FRUIT, FILLED WITH HAZELNUT AND CHOCOLATE CREAM, COVERED IN CHOCOLATE AND TOPPED WITH CARAMELIZED HAZELNUT GRAIN. Naturally leavened oven baked product. INGREDIENTS: Soft wheat flour type “0” - Egg of fresh class A - Butter - Sugar - Emulsifiers: mono and diglycerides of fatty acids - Natural yeast (Soft wheat flour type “0” - Water) - Orange fruit paste (Glucose/fructose syrup – Orange zest - Sucrose - Natural flavourings - Acidifier: citric acid) - Whole fresh milk - Cocoa butter - Salt - Brewer's yeast - Flavourings. CREAM FILLING 25% (Hazelnut and chocolate cream): Glucose syrup - Water - Sugar - Dextrose - Hazelnut paste 4,5% - Skimmed cocoa powder - skimmed powdered milk - Vegetable fat (sunflower, coconut, cocoa butter) - Ethyl alcohol 1.5% - Gelling agent: pectin - Preservative: potassium sorbate - Flavourings. CHOCOLATE ICING 15%: Cocoa paste - Sugar - Cocoa butter - Anhydrous milk fat - Emulsifier: soya lecithin - Natural vanilla flavouring. TOPPED WITH CARAMELIZED HAZELNUT GRAIN 5%: Sugar - ’Nocciola Piemonte IGP‘’(Piedmont Hazelnut) 40% - Rice starch – Maltodextrin - Thickeners: gum arabic – Glazing agent: carnauba wax - Flavourings. May contain traces of other nuts.
Nutrition information - Average values 100 g: Energy value 2092 kJ/499 kcal; Fats 22,8 g, of which saturates 14,0g; Carbohydrates 64,0g, of which sugars 34,1g; Proteins 9,5 g; Salt 0,34g.
Store in a cool, dry place at a max. temperature of 18 ÷ 20°C. Do not expose the product to sunlight or heat sources.