The product has a pandorata base. It is filled with Sicilian orange cream, covered with dark chocolate and sprinkled with granulated 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 done by hand, piece by piece, in which the product is removed from its aluminium mould unlike panettone, which remains in its paper mould. The sugar spout is placed by hand at the end of the chocolate covering.
Ingredients: wheat flour, filling 14% (sugar, whole milk, water, glucose syrup, egg yolk*, alcohol, natural flavouring, Sicilian orange juice 2%, carrot concentrate, thickener: pectin), butter, sugar, fresh eggs*, dark chocolate covering 7% (sugar, cocoa paste, cocoa butter, emulsifier: sunflower lecithin, natural vanilla flavouring), rehydrated whole milk powder, granulated sugar 4.5%, candied orange peel paste 3.8% (orange peel, glucose-fructose syrup, sugar, acidity regulator: citric acid), natural yeast (wheat flour, water), emulsifiers: mono- and diglycerides of fatty acids; glucose syrup, orange juice, natural flavouring, salt, cocoa butter. Ingredients of the decorative element: potato starch, sugar, glucose syrup, rice starch, vaseline oil, thickener: E466, preservative: E200, natural colouring agent: E100.
May contain nuts, soya and mustard