Chocolate is the theme of Vergani‘s signature doves, a historic Milanese company that celebrated 80 years in business last year. Alongside the classic Colomba di Milano are four new and interpretations of the Easter cake. The natural sourdough starter created by founder Angelo Vergani himself is used, which gives the dough a perfect alveolation and a suave softness to which selected ingredients such as wheat flour, butter, honey, eggs from free-range hens, candied Italian orange peels, almonds and Bourbon vanilla from Madagascar are added. Colomba al Cremino comes with a dough enriched with milk, dark and white chocolate chips, with no candied fruit or almonds, but decorated with hazelnut crumbs. It is a creative reinterpretation of the more classic recipe the Colomba cioccolato e noci di Macadamia, soft with the aromatic notes of dark chocolate chips and the buttery creaminess that characterizes Macadamia nuts. The Colomba Pear and Three Chocolates, where cubes of candied pear, with their fresh floral note, play with the three different expressions of chocolate present, dark, milk and white. The icing is with chocolate chips and hazelnuts. The Colomba ai Frutti di Bosco e Cioccolato Bianco combines the freshness of raspberries, blackberries and blueberries with the delicate sweetness of white chocolate. The play of textures between the candied red fruits and the full-bodied presence of chocolate chips, complemented by the crunchy effect from the sugar and almond grain frosting.
