$ 44.95
"Where the fragrance of Williams pear meets the snap of extra dark chocolate."
Departing from the traditional raisin and candied citrus recipe, this "Gourmet Edition" is designed for the sophisticated palate. The Master Bakers at Tre Marie have achieved a perfect equilibrium: the dough is enriched with semi-candied pear cubes and chunks of extra dark chocolate.
Forget the hard, sugary dried fruit of the past. Tre Marie uses a proprietary semi-candying process that preserves the natural moisture and cellular structure of the Williams pear. The result? Juicy, fragrant pockets of fruit that melt in your mouth, retaining their floral aroma and refreshing acidity.
To balance the sweetness of the dough, Tre Marie uses only Extra Dark Chocolate shards (6.9% Cocoa). These are not simple chips; they are chunks of premium cocoa that provide a sophisticated bitterness and a satisfying "snap," creating the perfect counterpoint to the buttery softness of the cake.
The result is a sensory journey: the initial buttery softness of the dough gives way to the floral sweetness of the pear, followed immediately by the sophisticated bitterness of the chocolate.
To elevate your holiday table, pair this complex Panettone with beverages that complement its dual nature of fruit and chocolate:
| Beverage Style | Recommendation | Why it Works |
|---|---|---|
| Sparkling | Moscato d'Asti or Prosecco | The bubbles cleanse the palate of the butter, while the fruity notes amplify the pear aroma. |
| Dessert Wine | Passito di Pantelleria | A rich, syrupy wine that stands up to the structure of the chocolate. |
| Spirits | Dark Rum or Aged Grappa | The alcohol heat cuts through the richness and harmonizes with the dark cocoa. |
