For this Colomba Easter cake, we have chosen candied tangerine paste and peels, delicately processed to conserve this fruit’s intensely flavored essential oils. In the mixture, sweet, fragrant tangerines encounter rare, precious Ecuador dark chocolate, with its delicate, distinctive flavor.
|Energy||kJ 1707 - kcal 407|
|of which Saturates||8,1g|
|of which Sugars||31g|
Colomba with candied mandarin paste and peels and extra dark chocolate chips. Naturally leavened baked product. Ingredients: wheat flour - hazelnut icing 13.8% (sugar - rice flour - hazelnuts 7.3% corresponding to 1% of the total ingredients - sunflower oil - powdered egg* white 2.5% - wheat flour - flavourings) - butter - extra dark chocolate chips 7.7% (cocoa paste - sugar - emulsifier: soya lecithin) - sugar - fresh egg* yolk 7% - sugar grains - natural yeast (wheat flour - water) - candied mandarin paste 5.7% (mandarin peels - glucose-fructose syrup - sugar) - almonds - candied mandarin peels 2% (mandarin peels - glucose-fructose syrup - sugar) - invert sugar syrup - fresh pasteurised milk 1.8% - emulsifiers: mono- and diglycerides of fatty acids - salt - natural flavourings. May contain other tree nuts. Keep in a cool dry place. *Barn eggs.