In this tasty recipe, Bonifanti, offers a Panettone, with hazelnuts and chocolate. A perfect combination which has an impact on the history of Piedmont delicacies. Outside: a crisp glaze of hazelnuts enriched with almonds. Inside: delicious dark chocolate chips, the dough, the cocoa butter and the vanilla berries from Madagascar that fall in with the selected flours, the first-choice butter and the fresh barn eggs.

Cod. i08 1000 g – 6 pz x crt

A triple chocolate ecstasy: inside, apart from the selected flours, the first-choice butter and the fresh eggs, a creamy chocolate filling; outside a cocoa glaze garnished with dark chocolate grains.

Cod. i17 850 g – 6 pz x crt

You can perceive an original coffee aroma in the dough from the glaze yet. Inside, together with the selected flours, the first-choice butter and the fresh barn eggs, bits of dark chocolate enriched the dough coffee flavoured. The cocoa butter, the bitter almonds and the vanilla berries from Madagascar season the taste of the hazelnuts glaze.

Cod. S07 1000 g – 6 pz x crt

Chefs, confectioners and gourmets are totally in love with this combination.
Inside the Panettone glaze-free you can find the cocoa butter, the vanilla berries from Madagascar, the fresh barn eggs, selected flours, the first-choice butter together with bits of candied pear and extra-dark chocolate chips.

Cod. i16 1000 g – 6 pz x crt

The great Pandoro tradition, going the extra mile to his taste: delicious chocolate chips which enrich the very soft dough made up of fresh barn eggs, a first-choice butter, fresh whole and pasteurised milk and cocoa butter. All this needs to be covered with a sparkle of a pleasant powdered sugar.

Cod. i51 1000 g – 6 pz x crt