This Triple Chocolates Colomba is made only with natural mother dough and the dough passes through a 48-hour double fermentation.
It’s not the traditional Colomba cake, but it’s made to satisfy the most experimental and demanding palates. White, milk and dark chocolate are blended together in order to create a unique burst of taste. It’s covered with a sugar glaze, which is enriched with almonds.The consistency is soft, the flavor is elegant but strong, not so sweet in the mouth, due to presence of dark chocolate that lessens the sweetness of white and milk chocolate. It’s a rich but highly digestible Colomba cake, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavorings and vegetable fats. 100% prepared by hand with passion since 1882, in keeping with tradition.
