{"id":13406,"date":"2024-12-12T14:05:30","date_gmt":"2024-12-12T13:05:30","guid":{"rendered":"https:\/\/www.fornofollador.it\/2024\/12\/12\/the-new-arrival-for-christmas-2024-is-the-mocha-and-almond-panettone\/"},"modified":"2026-04-17T15:36:53","modified_gmt":"2026-04-17T13:36:53","slug":"the-new-arrival-for-christmas-2024-is-the-mocha-and-almond-panettone","status":"publish","type":"post","link":"https:\/\/www.fornofollador.it\/en\/2024\/12\/12\/the-new-arrival-for-christmas-2024-is-the-mocha-and-almond-panettone\/","title":{"rendered":"The new arrival for Christmas 2024 is the Mocha and Almond Panettone"},"content":{"rendered":"\n<div class=\"et_pb_section_0 et_pb_section et_section_regular et_block_section\"><div class=\"et_pb_row_0 et_pb_row et_pb_gutters1 et_block_row\"><div class=\"et_pb_column_0 et_pb_column et_pb_column_1_5 et_block_column et_pb_column_empty et_pb_css_mix_blend_mode_passthrough\"><\/div><div class=\"et_pb_column_1 et_pb_column et_pb_column_3_5 et_block_column et_pb_css_mix_blend_mode_passthrough\"><div class=\"et_pb_post_title_0 et_pb_post_title et_pb_bg_layout_light et_pb_module et_block_module\"><div class=\"et_pb_title_container\"><h1 class=\"entry-title\">The new arrival for Christmas 2024 is the Mocha and Almond Panettone<\/h1><\/div><\/div><div class=\"et_pb_text_0 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module\"><div class=\"et_pb_text_inner\"><p><b>For Christmas 2024, Forno Follador <\/b>presents a new creation that captivates the senses and awakens memories: <b>the Mocha and Almond Panettone has arrived<\/b>, a handcrafted specialty born from the evocative notes of coffee aroma, calling to mind the cozy atmosphere of home. It is a leavened cake <b>born from the collaboration between the Pordenone-based company and 1895 Coffee Designers, the specialty coffee collection by Lavazza<\/b>; the coffee selected for the cremino that flavors the dough is Cocoa Reloaded, a blend of Robusta from India and Arabica from Brazil and Colombia. The recipe is completed by an almond paste, characterized by a velvety texture and a delicate yet persistent sweetness, and a firm chocolate and chopped almond glaze with an intense coffee scent.  <\/p>\n<\/div><\/div><div class=\"et_pb_gallery_0 et_pb_gallery et_pb_bg_layout_light et_pb_gallery_grid et_pb_module\" data-auto-rotate=\"off\" data-auto-rotate-speed=\"\"><div class=\"et_pb_gallery_items et_post_gallery clearfix et_grid_module\" data-per_page=\"4\"><div class=\"et_pb_gallery_item et_pb_grid_item et_pb_gallery_item_0_0\"><div class=\"et_pb_gallery_image landscape\" data-per_page=\"4\"><a href=\"https:\/\/www.fornofollador.it\/wp-content\/uploads\/2024\/12\/Panettone-Moka-Mandorla-2.jpg\" title=\"Panettone Moka Mandorla 2\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/www.fornofollador.it\/wp-content\/uploads\/2024\/12\/Panettone-Moka-Mandorla-2-600x600.jpg\" alt=\"\" class=\"wp-image-13410\" srcset=\"https:\/\/www.fornofollador.it\/wp-content\/uploads\/2024\/12\/Panettone-Moka-Mandorla-2.jpg 479w, https:\/\/www.fornofollador.it\/wp-content\/uploads\/2024\/12\/Panettone-Moka-Mandorla-2-600x600.jpg 480w\" sizes=\"(max-width:479px) 479px, 100vw\" \/><span class=\"et_overlay\" data-icon=\"\" data-icon-tablet=\"\" data-icon-phone=\"\"><\/span><\/a><\/div><\/div><div class=\"et_pb_gallery_item et_pb_grid_item et_pb_gallery_item_0_1\"><div class=\"et_pb_gallery_image landscape\" data-per_page=\"4\"><a href=\"https:\/\/www.fornofollador.it\/wp-content\/uploads\/2024\/12\/Panettone-Moka-Mandorla-3.jpg\" title=\"Panettone Moka Mandorla 3\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/www.fornofollador.it\/wp-content\/uploads\/2024\/12\/Panettone-Moka-Mandorla-3-600x600.jpg\" alt=\"\" class=\"wp-image-13411\" srcset=\"https:\/\/www.fornofollador.it\/wp-content\/uploads\/2024\/12\/Panettone-Moka-Mandorla-3.jpg 479w, https:\/\/www.fornofollador.it\/wp-content\/uploads\/2024\/12\/Panettone-Moka-Mandorla-3-600x600.jpg 480w\" sizes=\"(max-width:479px) 479px, 100vw\" \/><span class=\"et_overlay\" data-icon=\"\" data-icon-tablet=\"\" data-icon-phone=\"\"><\/span><\/a><\/div><\/div><\/div><\/div><div class=\"et_pb_text_1 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module\"><div class=\"et_pb_text_inner\"><p><b>2024 Panettoni: tradition interpreted in 8 varieties of flavors<\/b><\/p>\n<p><b>Forno Follador's selection for Christmas 2024 is available in 7 other variations<\/b>: from the <b>Traditional Panettone<\/b> to the <b>Gran Mandorlato<\/b>, which smells of honey, with raisins and flakes of Mandorlato from Cologna Veneta. For lovers of indulgent glazes, there is a double offering: the <b>Glac\u00e9<\/b> \u2013 with a chocolate and almond coating and milk chocolate inside \u2013 and the <b>Pistachio<\/b>, enriched with a precious filling of 100% pure Bronte DOP pistachio paste worked into a cremino. Finally, for those looking for a treat to serve at any time of day, from breakfast to a snack, Antonio Follador's range is extensive: the <b>Chocolate and Black Cherry<\/b>, with cocoa mass, 60% dark chocolate chips, white chocolate, and candied black cherries; the <b>Mandarin and Gianduja<\/b>, filled with late-season Ciaculli mandarin and dairy-free gianduja made from Tonda Gentile Piedmont IGP hazelnuts, with a cocoa, hazelnut, and granulated sugar coating. Among this season's new arrivals, in addition to the <b>Mocha and Almond<\/b>, is the <b>Caramel, Orange, and Cinnamon<\/b>: a dough with caramel flakes and salt, candied Navel oranges from the Calabrian Tyrrhenian area, and cinnamon.   <\/p>\n<p>&nbsp;<\/p>\n<p><b>The Polvere di Stelle Pandoro<\/b><\/p>\n<p>What makes Antonio Follador, a second-generation baker, one of the leading master leaveners in Italy and abroad is his <b>Pandoro<\/b>, a classic Venetian tradition that requires up to two days of preparation and a slow leavening process with three dough stages. To enrich the tasting experience with new shades of color and flavor, the Master Baker from Pordenone offers <b>Polvere di Stelle, a blend of superfine sugar, handcrafted in the laboratory in three different flavors: Bianco Follador <\/b>(with vanilla notes), <b>Ciok Follador <\/b>(with cocoa, powdered sugar, and milk powder), <b>and Raspberry<\/b>. <\/p>\n<p>To prepare the Pandoro, Antonio Follador uses refreshed sourdough starter, butter obtained from cream (chosen for its aroma and because it gives the dough softness and melt-in-the-mouth quality), and Bourbon vanilla from Madagascar, among the finest in the world.<\/p>\n<p>Forno Follador also offers <b>The Other Pandoro: Tiramis\u00f9<\/b>: this leavened cake pays homage to Italy's most beloved dessert, thanks to a dough enriched with typical tiramisu ingredients. With an irresistible taste, it should be finished with a dusting of Ciok Follador\u2014the blend of cocoa, powdered sugar, and milk powder\u2014before serving. <\/p>\n<\/div><\/div><div class=\"et_pb_divider_0 et_pb_divider_hidden et_pb_space et_pb_divider_position_top et_pb_module\"><div class=\"et_pb_divider_internal\"><\/div><\/div><div class=\"et_pb_module et_pb_button_module_wrapper et_pb_button_0_wrapper\"><a class=\"et_pb_button_0 et_pb_button et_pb_bg_layout_light et_pb_module et_block_module\" href=\"https:\/\/www.fornofollador.it\/news\/\">Back to list<\/a><\/div><\/div><div class=\"et_pb_column_2 et_pb_column et_pb_column_1_5 et-last-child et_block_column et_pb_column_empty et_pb_css_mix_blend_mode_passthrough\"><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":13409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-13406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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