Muzzi Panettone Chocolate & Black Cherry Animalier 500 gr
GRAN CLASSICA LINE
The Cuor di Pandoro is a Muzzi trademark registered both in name and in form. It has a 72-hour process in which the two fundamental ingredients that compose it are enhanced: butter and sugar. The latter make the dough richer with a more closed alveolation, giving a more meltable structure in the mouth. It has an extra processing phase compared to panettone: demoulding. It is an operation done by hand, piece by piece, in which the product is removed from its aluminum mold unlike the panettone which remains in its paper mold. Compared to the classic pandoro, this leavened product is leavened in a lower mold that changes the taste of the product, making it even softer and making the note of butter and cream more felt. It has a filling with Bronte green pistachio PDO and is completed with a dark chocolate decoration and toasted pistachio grains.
Original: $32.90
-65%$32.90
$11.51More Images
Muzzi Panettone Chocolate & Black Cherry Animalier 500 gr
GRAN CLASSICA LINE
The Cuor di Pandoro is a Muzzi trademark registered both in name and in form. It has a 72-hour process in which the two fundamental ingredients that compose it are enhanced: butter and sugar. The latter make the dough richer with a more closed alveolation, giving a more meltable structure in the mouth. It has an extra processing phase compared to panettone: demoulding. It is an operation done by hand, piece by piece, in which the product is removed from its aluminum mold unlike the panettone which remains in its paper mold. Compared to the classic pandoro, this leavened product is leavened in a lower mold that changes the taste of the product, making it even softer and making the note of butter and cream more felt. It has a filling with Bronte green pistachio PDO and is completed with a dark chocolate decoration and toasted pistachio grains.
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Description
GRAN CLASSICA LINE
The Cuor di Pandoro is a Muzzi trademark registered both in name and in form. It has a 72-hour process in which the two fundamental ingredients that compose it are enhanced: butter and sugar. The latter make the dough richer with a more closed alveolation, giving a more meltable structure in the mouth. It has an extra processing phase compared to panettone: demoulding. It is an operation done by hand, piece by piece, in which the product is removed from its aluminum mold unlike the panettone which remains in its paper mold. Compared to the classic pandoro, this leavened product is leavened in a lower mold that changes the taste of the product, making it even softer and making the note of butter and cream more felt. It has a filling with Bronte green pistachio PDO and is completed with a dark chocolate decoration and toasted pistachio grains.
