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A refined dessert in which the sweetness of dark and milk chocolate blends with the strong taste of aged rum. A sweet with a charge and an extra gear.

 

CHARACTERISTICS: The peculiarity of the Panbrillo of the Mimosa pastry shop is the yeast used, that is the mother yeast affectionately called "Dino" by the master Roberto Cantolacqua, which is the basis of the extraordinary leavened products of the pastry shop, characterized by a unique softness, intensely pronounced aromas and greater digestibility. Add to all this the finest milk and dark chocolate and the intense taste of aged rum, we obtain a sweet with an extra touch of originality, to be enjoyed all year round.

 

GENERAL INFORMATION: The Panbrillo is a sweet that comes from the imagination of master pastry chef Roberto Cantolaqua, specially created to be enjoyed all year round.

 

DOUGH INGREDIENTS: wheat flour, butter, sugar, egg yolks, dark chocolate 12% (cocoa beans, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla extract), milk chocolate 12% (cocoa butter, whole milk powder, sugar, egg yolk, natural vanilla extract, emulsifier: soy lecithin, barley malt extract), natural yeast, honey, orange paste, lemon paste, salt, vanilla pods.

 

Ingredients alcoholic syrup (alc. 14% by volume) of imbibition 20%: water, sugar, rum (distilled from sugar cane, alc. 70% vol.).

 

Contains Gluten and Alcohol.

 

HOW TO TASTE IT: Cut a slice of cake of about one centimeter and serve it in a plate next to a glass of sweet wine, it will be enough to obtain a magnificent dessert.

 

SERVING SUGGESTIONS: A very refined end of the meal with Panbrillo Chocolate and Rum, Extra Dark Chocolate 85% and Graffioni by Paolo Brunelli.....and it is immediately a masterpiece!

 

Shelf life: 4 months  

 

Size: 21x20x14,5