Triple Chocolate Panettone with gianduia chocolate spread
July 30, 1502: This is the day Europe “discovered” chocolate, but the origins and properties of cocoa were well known to the Maya and Aztecs, who considered it even more valuable than gold. Its seeds were a good-luck charm, a currency, and a reward for soldiers returning from battle. When Christopher Columbus tasted it as a beverage for the first time on that July day, he didn’t like it at all and didn’t think to bring any back with him. It wasn’t until 1520 that the “Food of the Gods” landed in Spain, brought by the conquistador Hernán Cortés, and its great transformation began. Initially used as a medicine, it was soon studied and added to drinks to make them more enjoyable. Then, in the mid-19th century, an Englishman named Joseph Fry had a brilliant idea: to make chocolate solid by adding butter and molding it into a new shape—the chocolate bar.
For all those who love it, cocoa is never enough. It is to them that we dedicate this Chocolate Panettone (or rather, Triple Chocolate Panettone) with our gianduia and dark chocolate spreads. Because at Christmas we want to be not just a little better, but also so much sweeter.
Preparation time: 10 minutes
Servings: 4-6
Ingredients
1 Triple Chocolate Panettone by Emilia Food Love
150 g Gianduia Chocolate Spread by Emilia Food Love
180 ml heavy whipping cream
1 teaspoon of Dark Chocolate Spread by Emilia Food Love
Fresh red currants
Method
-
In a bowl, whip the heavy cream using an electric mixer until stiff peaks form. Add the gianduia chocolate spread and mix until smooth.
- Slice the panettone into slices, then serve each slice with a dollop of gianduia cream. Use a piping bag or a spoon for easy application.
-
Add a teaspoon of dark chocolate spread as a topper and garnish with fresh red currants.
Tip
For a unique twist, swap the Gianduia Chocolate Spread with Pistachio Spread or our mouthwatering Crème au Caramel Salé. You can also elevate your decorations by adding hazelnut crumbs, toasted hazelnuts, cocoa powder, or chocolate shavings.
Aussi dans [[titre]]
BUN with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil
Whether it originated in Oklahoma in the late 1800s or in the heart of Kansas at the turn of the last century, the hamburger bun has quickly become an icon around the world. Soft and sweet, with its unmistakable amber color, the bun knows how to be the star of a fast food table as well as a gourmet restaurant.
Our bun with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil is suitable for every season and every occasion. Delicious, colorful, and wholesome, it doesn’t need a side dish—but feel free to add your favorite one to make it truly unique.
PAN PIZZA with peppers and cherry tomatoes
So many ways to define it, but only one unforgettable taste. Pan pizza, known as padellino pizza, or Piedmontese pan pizza, is unmistakable with its round shape, crispy crust, and soft, fluffy dough. Born in Piedmont, it has reached every corner of the globe—and it’s not stopping anytime soon.
Our pan pizza with peppers and cherry tomatoes is easy to prepare. We’ve got the base covered; all that’s left for you is to add the fresh toppings and enjoy every delicious bite.
AUTUMN BRUSCHETTA with extra virgin olive oil
Rustic and with humble origins, it tells a story of necessity and sharing. It is said that bruschetta was born from the need to make bread last when it was scarce, but today, it's one of the most beloved and versatile appetizers.
A dish for all ages, all tastes, and all seasons, but we imagine it with the colors, flavors and atmosphere of autumn.
