This toffee panettone weights 1200 grams (aprox. 2,43 pounds).
It is ellaborated with long fermentation mother yeast, which makes it healthier and easy to digest. Besides it only contains natural ingredients like: flour, sugar, natural yeast, yolk, butter, honey, salt, water, cacao, cocoa butter and soy lecithin. However, it also contains the following allergens: gluten, soy, egg, milk and nuts.
What makes this toffee panettone special is its delicate yeast: it is made with black chocolate and touches of handmade caramel cream. All the products that we offer you in Raúl Asencio Bakeries are handmade in our bakery shop in Aspe, Alicante. There we also prepare other handmade products like muffins or toñas, that you can find in our shop.
The idea of making this toffee panettone arose one day with a question: why wouldn’t we try to make a handmade panettone with those cream caramel bars that we used to eat when we were children? So, we decided to experiment. We tried several formulas until we got this panettone of which we are pretty proud (we couldn’t help but admit it). Here is where the magic of panettone lies: it lets you combine the centenary tradition of a bun with innovative flavours, and so we can obtain such delicious results like this toffe panettone.
And did you know that a panettone made from scratch needs four days and more than thirty hours of fermentation to be made? That is why the keys to ellaborate a good panettone are patience and the search of the best ingredients. If you want to know more about how we make our handmade panettones, you can watch this video with all the information.
Can a handmade panettone be sendt abroad?
Yes, you can orden this toffee panettone and receive it in your home with all the guarantees. Thanks to the natural mother yeast, our handmade panettones can last a month maintaining its perfect conditions (but they need to be keep away from light and heat).
If you want to know more about our family history, we have to go back to 1758. In that year, Vicente Asencio y Margarita Almodóvar began to work as a pastry chefs and confectioners in the town of Aspe, Alicante. Short time after, Vicente obtained the title of Master Confectioner from the Guild of Mestres Sucrers of Valencia. The family baton has been going from generation to generation until arriving to the hands of Raúl Asencio, Teresa Navarro and their team. They are the ones that make possible that we now can enjoy this always surprising toffee panettone.