Triple Chocolate Colomba
$75.00

Quantity

Sold Out

Our Triple Chocolates Colomba is made only with natural mother dough and the dough passes through a 48-hour double fermentation. 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 flavour 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 first choice raw materials and a long rising technique. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats. 100% prepared by hand with passion since 1882, in keeping with tradition.

Weight: 750gr

Details

  • Preservation add

    Store in a cool, dry place (max 73,4°F). Do not expose to the sun. Avoid sudden changes in temperature. Don't refrigerate it. About 40 days of shelf-life. Once opened, the product keeps a week. Please always close the plastic sack.

  • Ingredients add

    Naturally leavened baked product with triple chocolate without candied critrus peel - 750g (26,45 oz / 1,65 lbs) ℮ Ingredients: soft wheat* flour type 00, butter*, “A” quality egg* yolk, sugar, natural sourdough yeast (soft wheat* flour type 00, water), water, 50,5% dark chocolate (5,6%) (cocoa mass, sugar, cocoa butter, emulsifier: soy* lecithin, natural vanilla flavouring), 28,5% milk chocolate (5,6%) (sugar, whole milk* powder, cocoa butter, cocoa mass, emulsifier: soy* lecithin, natural vanilla flavouring), 24,5% white chocolate (5,6%) (sugar, whole milk* powder, cocoa butter, emulsifier: soy* lecithin, natural vanilla flavouring), milk*, cream*, salt, soft wheat* starch, acacia honey, Madagascar Bourbon vanilla. Glaze: sugar, egg* white, almonds*, rice flour, almonds* flour, sunflower oil. Store in a cool and dry place at 20-22°C (68-72°F). *Contains allergens - May contain traces of nuts, soy and sesame.

  • Nutritional value add

    Energy 1711 kJ / 409 kcal Fats 22,7g of which saturated 13,4g Carbohydrates 42,6g of which sugars: 22,1g Protein 7,8g Salt 0,529g

  • Service add

    30 minutes before serving, gently warm it close to a heat source to best enjoy the soft texture and enhance the balance of aromas and flavors. 10/12 servings per container.

Handmade Colomba

Colomba is our favourite seasonal cake. It’s a product that we make with enthusiasm and we’re confident about offering the best quality Colomba cakes on the market. It’s a soft and tasty cake that remembers us the most beautiful family moments. Our colomba has a rich taste, but it’s highly digestible, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats. 100% prepared by hand with passion since 1882, in keeping with tradition.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion. Each Colomba cake is worked by hand, from the refresh of the mother yeast to the round-shaping of the dough, in order to ensure the highest quality. It takes four days (more than 72 hours of natural rising) of processing to realize “Colomba Olivieri 1882"
image

Handmade Colomba

Colomba is our favourite seasonal cake. It’s a product that we make with enthusiasm and we’re confident about offering the best quality Colomba cakes on the market. It’s a soft and tasty cake that remembers us the most beautiful family moments. Our colomba has a rich taste, but it’s highly digestible, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats. 100% prepared by hand with passion since 1882, in keeping with tradition.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion. Each Colomba cake is worked by hand, from the refresh of the mother yeast to the round-shaping of the dough, in order to ensure the highest quality. It takes four days (more than 72 hours of natural rising) of processing to realize “Colomba Olivieri 1882"
image

RAW MATERIALS

We are fond of raw materials and their related processing techniques. We’ve been fermentation masters since 1882.Olivieri’s leavened cakes have the same organoleptic characteristics (extremely soft texture, refined but strong flavour, high digestibility), which ensure their quality attributes. The aforementioned softness and digestibility are due to the knowing management of all the processing steps. The soft texture is mainly due to the exclusive use of mother yeast, which is daily refreshed and hand worked by our pastry cooks. We only use first-rate raw materials: candied orange paste in order to lend it a unique and natural citrusy aroma, Tahiti Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey. Our Colomba contains up to 4 times more eggs than other available Colomba cakes. This is the reason why its flavour, texture and colour are beyond compare.

RAW MATERIALS

We are fond of raw materials and their related processing techniques. We’ve been fermentation masters since 1882.Olivieri’s leavened cakes have the same organoleptic characteristics (extremely soft texture, refined but strong flavour, high digestibility), which ensure their quality attributes. The aforementioned softness and digestibility are due to the knowing management of all the processing steps. The soft texture is mainly due to the exclusive use of mother yeast, which is daily refreshed and hand worked by our pastry cooks. We only use first-rate raw materials: candied orange paste in order to lend it a unique and natural citrusy aroma, Tahiti Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey. Our Colomba contains up to 4 times more eggs than other available Colomba cakes. This is the reason why its flavour, texture and colour are beyond compare.
image

AWARDS & RECOGNITIONS

We’re proud that our Colomba has been considered the best Colomba cake of Italy by Gambero Rosso.

DISCOVER MORE

AWARDS & RECOGNITIONS

We’re proud that our Colomba has been considered the best Colomba cake of Italy by Gambero Rosso.

DISCOVER MORE
image