The chocolate babà in jar cooking from the Angelo Inglima pastry shop combines the flavor of the traditional Neapolitan babà with the taste of pure dark chocolate. Dark chocolate is the precious ingredient of our babà in jar cooking. Dark chocolate was first produced in history in 1879 in Bern by Rodolphe Lindt and is one of the indispensable elements in the confectionery tradition worldwide. For the chocolate babà in jar cooking, we use only pure dark chocolate and bitter chocolate paste. The jar cooking technique preserves the aroma and taste of the chocolate, keeping the babà soft and fragrant. No preservatives. Pairings: excellent consumed on its own. Storage: keep in a cool, dark place.
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The chocolate babà in jar cooking from the Angelo Inglima pastry shop combines the flavor of the traditional Neapolitan babà with the taste of pure dark chocolate. Dark chocolate is the precious ingredient of our babà in jar cooking. Dark chocolate was first produced in history in 1879 in Bern by Rodolphe Lindt and is one of the indispensable elements in the confectionery tradition worldwide. For the chocolate babà in jar cooking, we use only pure dark chocolate and bitter chocolate paste. The jar cooking technique preserves the aroma and taste of the chocolate, keeping the babà soft and fragrant. No preservatives. Pairings: excellent consumed on its own. Storage: keep in a cool, dark place.
