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.