Description

The delicate cocoa dough, with pieces of pure chocolate, is inspired

by the typical Viennese dessert “la Sacher”, which, embellished with apricots

“pellecchiella quality”, acquires a typically Campanian connotation,

due to the particularly sweet and juicy characteristic of the pulp,

which is typical of this quality of apricot from Vesuvius.

The reference to the flavor of the famous Austrian dessert is given

by the filling of the soft and tasty dough: a filling

of delicate apricot jam, a vanilla infusion

and a chocolate coating.

Ingredients

soft WHEAT flour type 00, BUTTER, EGG yolk from free-range hens, sugar, MOTHER YEAST, bitter GIANDUIA paste (HAZELNUTS, bitter cocoa powder, sugar, SOY lecithin), dark chocolate 3% (sugar, cocoa beans, cocoa butter, SOY lecithin), Vesuvius pellecchielle apricots 3%, Italian honey, selected HAZELNUT paste, anhydrous BUTTER, BARLEY MALT, 14° vanilla alcoholic infusion, salt, vanilla pods. Filling: apricot puree 15% (glucose-fructose syrup, sugar, apricot pulp, gelling agent pectin (E440), citric acid (E330), preservative potassium sorbate (E202), vegetable extract (safflower, carrot). Covering: dark chocolate (sugar, cocoa beans, cocoa butter, SOY lecithin), Vesuvius pellecchielle apricots, PEANUT seed oil, anhydrous BUTTER.