Bria Pear and Chocolate Bonci 800g

26.00

From the original recipe of Panbriacone are born the Bria: 7 wonders of taste to always have a good reason to give in to temptation. Fruit, white chocolate, liqueur or espresso coffee in a soft cube of pastry: will you dare to call them simply “panettoni”?

Soft tastings of pear and a thousand drops of dark chocolate. A sweet abandon in distilled Williams Pears.

Availability: Available on backorder

Bria Pear and Chocolate Bonci 800g

Naturally leavened bakery confectionery product with dark chocolate drops, soaked with Williams Pear Distillate Alcoholic Syrup

Ingredients:
type 0 soft wheat flour, sugar, butter, pasteurized whole eggs, candied pear cubes 9% (sugar, pear, wheat glucose syrup), dark chocolate chips 9% min. (sugar, cocoa mass, cocoa butter, emulsifier: soya lecithin, natural vanilla extract) natural yeast, alcohol syrup (alc 14% vol.) of imbibition (water, sugar, ethyl alcohol, Williams pear distillate 8%, natural flavouring: vanilla) 30%, salt.
In the same laboratory are processed and used: almonds, walnuts, hazelnuts, pistachios, sesame, peanuts, milk powder, milk protein, soy lecithin.

Product without preservatives and colorants.

About the Producer, Pasticceria Bonci :

In 1953 Giuseppe and Gino, sons of the land, decided to become “shop boys” and opened the first nucleus of the Bonci company, first bakery, then pastry shop, which in almost seventy years has carried on confectionery traditions and productive innovation.

Panbriacone is the undisputed king of their production. In addition to the leavened products, as well as classic panettone, logs and doves, we can find traditional cakes and pastries with cantucci. Remaining faithful to the confectionery tradition, today the company has developed new products and new techniques, also dedicating itself to chocolate, collaborating with the master Michele Mezzasoma.

Weight1 kg

Reviews

There are no reviews yet.

Be the first to review “Bria Pear and Chocolate Bonci 800g”

Your email address will not be published. Required fields are marked *