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Chocolate panettone


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Vivo chocolate panettone

Leaving panettone 36 hours, swollen and digestible is produced by one of the most recognized pastry at the national level. De Vivo has always used only mother yeast with an absolute preparation of matter.
The chocolate panettone It is stuffed externally with pieces of dark chocolate. The Taste is very balanced Thanks to the fact that Doughness of the dough it is well contrasted with Chocolate bitter. This is certainly one of the products that must not be missing at Christmas.



Campania, Pompeii


Chocolate panettone


Wheat flour type 00, butter, egg yolk, sugar, dark chocolate 61% (soy lecithin), 35% milk chocolate (whole milk powder, soy lecithin), orange pasta, mother yeast, honey Italian, barley malt, powdered cocoa, glucose syrup, salt, vanilla berries. Cover: dark chocolate 61% (soy lecithin), shavings of dark chocolate 61% (soy lecithin), peanut oil, anhydrous butter



How to taste it

Keep it near a heat source for 20 minutes