The product has a pandorata base, is filled with a gianduia cream with Italian hazelnuts, covered with dark chocolate and sprinkled with sprinkles of sugar.
It has a 72-hour processing time in which the two fundamental ingredients are brought out: butter and sugar. The latter make the dough richer with a more closed alveolatura giving it a more meltable structure in the mouth. It has an extra processing phase compared to panettone: the demoulding. This is an operation done by hand, piece by piece, in which the product is removed from its aluminium mould unlike panettone, which remains in its paper mould.
Ingredients: wheat flour, eggs*, sugar, butter, gianduia cream 14% [glucose syrup, sugar, water, whole milk, Italian hazelnut paste 5,6%, skimmed milk powder, gianduia chocolate 3,5% ( sugar, Italian hazelnuts 30%, skimmed cocoa, cocoa mass, cocoa butter, skimmed milk powder, natural flavours, emulsifier: soy lecithin), skimmed low-fat cocoa powder, alcohol, palm oil, natural flavours, preservative: potassium sorbate; thickener: pectin], plain chocolate 13% (sugar, cocoa mass, cocoa butter, emulsifier: sunflower lecithin, natural vanilla flavor), rehydrated whole milk powder, natural yeast (wheat flour, water), emulsifiers: monoand diglycerides of fatty acids; glucose syrup, natural flavours, cocoa butter, salt. Ingredients of sugar decorations 1,5%: sugar, water, gelatin, acidity regulator: ascorbic acid, colouring agents: paprika -curcumin – riboflavin - iron oxide – safflower, coating agent: shellac. May contain other nuts, mustard and peanuts.