Natural Colomba with Apricot, Dark Chocolate and Rum

NATURALLY LEAVENED BAKED PRODUCT WITH SOURDOUGH

An enveloping embrace between the sweetness of apricot and the character of Ecuadorian single-origin dark chocolate, embellished with a warm note of rum.

The Natural Colomba Apricot, Dark Chocolate and Rum Work Waiting

The Natural Colomba with Apricot, Dark Chocolate, and Rum represents the pinnacle of Opera Waiting's contemporary artisanal pastry-making. This Easter cake is more than just a leavened cake, it's a true masterpiece of sensory balance, where the incredibly soft dough meets the crunchiness of a single-origin Ecuadorian glaze. Every bite reveals the beating heart of this product: the semi-candied apricot, which adds a fruity freshness, perfectly balanced by the 66% dark chocolate chips.

The secret to its incredible texture lies in the exclusive use of live sourdough, a noble ingredient that requires extensive time and constant attention. The slow, harmonious natural leavening ensures a light, airy texture, making the cake not only exquisite but also extremely digestible. The expert addition of rum to the syrup lends a delicate, elegant aroma that doesn't overpower the flavors but elevates them to a lingering, refined finish.

Choosing this version of Colomba means embracing the "100% natural" philosophy. From soft wheat flour to high-quality butter, each ingredient is selected for its excellence. The topping, rich in cocoa nibs and candied apricot pieces, offers a contrast of textures that makes the tasting experience dynamic and unforgettable, satisfying even the most discerning palates.

The roots of this Natural Colomba with Apricot, Dark Chocolate and Rum are deep in tradition

The history of the Easter Colomba began as a natural evolution of the Milanese panettone, carrying with it the symbolism of peace and rebirth. However, Opera Waiting has decided to reinterpret this timeless classic, infusing it with premium ingredients and modern techniques. The use of single-origin Ecuadorian chocolate harks back to the discovery of the great cocoa plantations of South America, bringing a touch of international exoticism to a profoundly Italian dessert.

The addition of rum to the recipe harks back to the ancient traditions of "meditation" desserts, where spirits were used to preserve and flavor the most important holiday preparations. This marriage of apricots, typical of Mediterranean orchards, and high-quality rum transforms the Colomba into a bridge between different gastronomic cultures, united under the banner of pure craftsmanship and the passion that Elisa and Gabriele have poured into their workshop since 2013.

Choosing the Natural Colomba with Apricot, Dark Chocolate and Rum means taking care of yourself.

Eating a naturally leavened artisanal baked product offers benefits that go far beyond the simple pleasure of taste. Sourdough starter works by modifying the structure of the grains during the long leavening process, making nutrients more absorbable and lowering the glycemic index compared to commercially leavened products. The complete absence of chemical flavorings, preservatives, or hydrogenated fats ensures a genuine and clean energy intake, based on real ingredients like fresh butter and eggs from controlled farms.

Dark chocolate with a high cocoa percentage is naturally rich in antioxidants, while apricots provide valuable vitamins and fiber. In a world dominated by ultra-processed products, this Colomba represents a conscious choice for those who don't want to give up the pleasure of celebration but demand the highest quality for their well-being, respecting seasonality and a short supply chain.

How to Best Use: Natural Apricot, Dark Chocolate and Rum Colomba

• HEATED GOURMET BREAKFAST:

Cut a generous slice and heat it gently in the oven at 50°C for a few minutes. Serve accompanied by a layer of Pistachio Cream 200g or of the irresistible Nocciomiele Organic Honey and Hazelnut Cream 240g for an awakening that combines the alcoholic note of rum with the creaminess of dried fruit.

• MEDITATION DESSERT:

Transform your Colomba into a classy end to the meal. Pair it with a glass of Montefalco Sagrantino Passito DOCG Organic 375mlThe spicy notes of the wine will pair divinely with the single-origin dark chocolate and the hint of candied apricot.

• REFINED TEA OR COFFEE BREAK:

Enjoy the softness of the dough during the afternoon while sipping a Ethiopia coffee 100% Arabica BIO or, for those who prefer a more delicate alternative, a warm one Organic Green TeaThe citrus acidity of the coffee or the freshness of the tea will cleanse the palate from the richness of the butter and cocoa.

The Producer: Work Waiting

Opera Waiting is Elisa and Gabriele's bold project, launched in 2013 to revitalize artisanal craftsmanship as an expression of creativity. Located in the heart of the region, the company stands out for its exclusive use of sourdough starter and 100% natural ingredients, following a short supply chain philosophy and an immense love for the art of baking.

Ingredients

Type 0 soft wheat flour, butter, egg yolks, cane sugar, water, sourdough starter* (type 0 wheat flour, water), dark chocolate 66% (cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin), candied apricots 4,78% (apricots, glucose-fructose syrup, sugar), milk chocolate (cocoa solids 31.7%, sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, natural vanilla flavouring.), orange paste (orange peel*, sugar*, glucose-fructose syrup*, water.), honey, salt, cocoa butter, Madagascar vanilla pod*.
For the icing: dark chocolate 66% (cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin), 10,53%, cocoa bean nibs, candied apricots (apricots, glucose-fructose syrup, sugar).
For the syrup: Rum 49,86%, sugar, water.
from organic farming

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1550 kJ / 370 kcal
• Fat: 18 g (of which saturated fatty acids: 10 g)
• Carbohydrates: 43 g (of which sugars: 21 g)
• Fiber: 2,0 g
• Protein: 6,7 g
• Salt: 0,50 g

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