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Pasticceria Giulio di Capo d'Orlando
Colomba with chocolate drops Giulio 1 kg
Delicious homemade colomba with large drops of dark chocolate inside and on a crunchy chocolate glaze
Soft Easter Colomba in chocolate with a light dough, thanks to the long leavening, a fundamental characteristic of Franco Giulio's Easter doves.
Giulio's Easter dove has no cream inside, but gigantic flakes of dark chocolate, which will surprise you with every bite. Like the external chocolate glaze, also filled with crunchy chocolate flakes.
Net weight: 1 kg.
ATTENTION: Product expiration 30 days from the production date.
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Handmade Easter dove with chocolate drops - creation of Maestro Giulio
Softness, aroma and taste are the first characteristics of the chocolate colomba handcrafted in the Giulio Pastry Shop in Capo d'Orlando with chocolate chips in the dough.
Giulio's Colomba Pasquale with chocolate is full of delicious chocolate flakes that make it appetizing for adults, but especially for the little ones!
Ingredients: type 00 WHEAT flour, bitter dark chocolate (contains MILK) [cocoa mass (60.1%), sugar, cocoa butter, emulsifier: SOY lecithin, natural vanilla flavoring], BUTTER, EGG Yolk, Sugar, sourdough [WHEAT flour, water], water, cooking salt.
Available in packs of 1 kg net.
ATTENTION: Product expiration 30 days from the production date.
Data sheet
- Provincia di produzione
- Messina. Capo d'Orlando.
- Note Ingredienti:
- ATTENZIONE: Scadenza prodotto 30 giorni dalla data di produzione.
- Peso Netto
- 1000 gr.
Specific References
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All reviews
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5/5
Ottima
Anonymous customer
published the 19/04/2016
following an order made on 02/03/2016
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Ingredients
type 00 WHEAT flour, bitter dark chocolate (contains MILK) [cocoa mass (60.1%), sugar, cocoa butter, emulsifier: SOY lecithin, natural vanilla flavoring], BUTTER, EGG Yolk, Sugar, sourdough [WHEAT flour, water], water, cooking salt.
Nutrition facts / 100 g
Energy | 474.0 kcal - 1983.1 |
Fat | 28 g |
Saturates | 15.4 g |
Carbohydrate | 46.4 g |
Sugars | 19.3 g |
Protein | 8.8 g |
Salt | 0.6 g |