{"id":11670,"date":"2023-04-04T18:15:50","date_gmt":"2023-04-04T16:15:50","guid":{"rendered":"http:\/\/blog.termetritone.it\/?p=11670"},"modified":"2023-04-07T15:05:08","modified_gmt":"2023-04-07T13:05:08","slug":"hotel-tritone-colomba-cake-and-chocolate-easter-egg","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/gastronomy\/hotel-tritone-colomba-cake-and-chocolate-easter-egg\/","title":{"rendered":"HOTEL TRITONE DOVE-SHAPED \u201cCOLOMBA\u201d CAKE AND CHOCOLATE EASTER EGG"},"content":{"rendered":"

Easter 2023 has a <\/span>special flavour<\/b> at Hotel Tritone. The excellence of Hotel Tritone pastry is enhanced by the highest quality raw materials, the right mix of creativity and tradition, and the new machinery for processing chocolate.<\/span><\/p>\n

 <\/p>\n

Hotel Tritone Chocolate Eggs<\/b><\/h3>\n

Easter day features the enjoyment of <\/span>Easter Eggs<\/b> made in <\/span>\u00a0our patisserie <\/b>\u00a0by <\/span>Pastry Chef Federico,<\/b> who boasts of considerable experience in Canada as a chocolatier (<\/span>it is possible to get to know Federico and learn about his background here).<\/span><\/a> During his time in Canada, Federico worked with chocolatier <\/span>Christophe Morel, <\/b>\u00a0who allowed him to acquire significant skills in the selection of high-quality chocolate and to learn the processing techniques that he continues to put into practice and to improve.<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

The eggs produced for Easter 2023 at Hotel Tritone are created with the excellent and particular <\/span>\u00a0Barry Callebaut Belgian chocolate <\/b>\u00a0which originates in Ecuador and is characterized by a slightly bitter taste that is typical of its cocoa bean. The creation of these delicacies in the Hotel’s patisserie is possible thanks to the new chocolate processing machinery we introduced this year.<\/span><\/p>\n

 <\/p>\n

Renovating the Patisserie<\/b><\/h3>\n

The chocolate eggs, as well as the pralines and all the other confectionery products made from melted chocolate (such as the buttons for decorating desserts), are produced using a <\/span>tempering machine.<\/b> This machine can process <\/span>\u00a0much larger quantities of chocolate<\/b> than processing by hand. It also allows for greater<\/span> temperature stability,<\/b> a decisive factor in the quality of the finished product.<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

Furthermore, for the external decoration of the eggs, the Hotel Tritone Pastry Chef uses an <\/span>airbrush<\/b> which distributes colour obtained with natural pigments mixed with cocoa butter and, in some cases, with spices. Among the excellent raw materials used by Pastry Chef Federico is vanilla, a key ingredient in that Easter-leavened product par excellence: the delightful “colomba”.\u00a0<\/span><\/p>\n

 <\/p>\n

The Hotel Tritone Colomba<\/b><\/h3>\n

Produced with <\/span>36 hours of leavening<\/b> and with ingredients of the highest quality, the Easter Sunday dessert for Hotel Guests is a delicious surprise for the palate: a \u201ccolomba\u201d made in the Hotel! The <\/span>crunchy crust of toasted almonds<\/b> accompanies a soft dough studded with <\/span>delicious candied fruit<\/b> obtained from real oranges, without the use of chemical flavourings.<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

The \u201ccolomba\u201d will be served with two sauces: <\/span>vanilla sauce <\/b>\u00a0and <\/span>chocolate sauce.<\/b> The latter is obtained with 70% chocolate, while the former is created with Tahiti vanilla that is used in various <\/span>\u00a0sweets produced at the Hotel Tritone <\/span><\/a>\u00a0Patisserie and is characterized by a delicate, warm flavour.<\/span><\/p>\n

 <\/p>\n

To taste the delights made at the Hotel Tritone patisserie, you can write<\/span><\/i> here<\/span><\/i><\/a> or call (+39) 049 8668099<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Easter 2023 has a special flavour at Hotel Tritone. The excellence of Hotel Tritone pastry is enhanced by the highest quality raw materials, the right mix of creativity and tradition, and the new machinery for processing chocolate.   Hotel Tritone Chocolate Eggs Easter day features the enjoyment of Easter Eggs made in \u00a0our patisserie \u00a0by…<\/p>\n","protected":false},"author":2,"featured_media":11733,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[],"class_list":["post-11670","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"acf":[],"yoast_head":"\nHOTEL TRITONE DOVE-SHAPED \u201cCOLOMBA\u201d CAKE AND CHOCOLATE EASTER EGG - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"Easter 2023 has a special flavour at Hotel Tritone. The excellence of Hotel Tritone pastry is enhanced by the highest quality raw materials, the right mix\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HOTEL TRITONE DOVE-SHAPED \u201cCOLOMBA\u201d CAKE AND CHOCOLATE EASTER EGG - Blog Hotel Tritone Terme\" \/>\n<meta property=\"og:description\" content=\"Easter 2023 has a special flavour at Hotel Tritone. The excellence of Hotel Tritone pastry is enhanced by the highest quality raw materials, the right mix\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/\" \/>\n<meta property=\"og:site_name\" content=\"Blog Hotel Tritone Terme\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/HotelTritoneTerme\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-04-04T16:15:50+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-04-07T13:05:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/04\/Colomba-copertina-ENG.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Luca Bassanello\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@TermeTritone\" \/>\n<meta name=\"twitter:site\" content=\"@TermeTritone\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Luca Bassanello\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"HOTEL TRITONE DOVE-SHAPED \u201cCOLOMBA\u201d CAKE AND CHOCOLATE EASTER EGG - Blog Hotel Tritone Terme","description":"Easter 2023 has a special flavour at Hotel Tritone. The excellence of Hotel Tritone pastry is enhanced by the highest quality raw materials, the right mix","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/","og_locale":"en_US","og_type":"article","og_title":"HOTEL TRITONE DOVE-SHAPED \u201cCOLOMBA\u201d CAKE AND CHOCOLATE EASTER EGG - Blog Hotel Tritone Terme","og_description":"Easter 2023 has a special flavour at Hotel Tritone. The excellence of Hotel Tritone pastry is enhanced by the highest quality raw materials, the right mix","og_url":"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/","og_site_name":"Blog Hotel Tritone Terme","article_publisher":"https:\/\/www.facebook.com\/HotelTritoneTerme\/","article_published_time":"2023-04-04T16:15:50+00:00","article_modified_time":"2023-04-07T13:05:08+00:00","og_image":[{"width":1920,"height":1080,"url":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/04\/Colomba-copertina-ENG.jpg","type":"image\/jpeg"}],"author":"Luca Bassanello","twitter_card":"summary_large_image","twitter_creator":"@TermeTritone","twitter_site":"@TermeTritone","twitter_misc":{"Written by":"Luca Bassanello","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/#article","isPartOf":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/"},"author":{"name":"Luca Bassanello","@id":"https:\/\/blog.termetritone.it\/#\/schema\/person\/414da071f6d70bca9d0d8ceff19c5315"},"headline":"HOTEL TRITONE DOVE-SHAPED \u201cCOLOMBA\u201d CAKE AND CHOCOLATE EASTER EGG","datePublished":"2023-04-04T16:15:50+00:00","dateModified":"2023-04-07T13:05:08+00:00","mainEntityOfPage":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/"},"wordCount":441,"publisher":{"@id":"https:\/\/blog.termetritone.it\/#organization"},"image":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/04\/Colomba-copertina-ENG.jpg","articleSection":["Gastronomy"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/","url":"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/","name":"HOTEL TRITONE DOVE-SHAPED \u201cCOLOMBA\u201d CAKE AND CHOCOLATE EASTER EGG - Blog Hotel Tritone Terme","isPartOf":{"@id":"https:\/\/blog.termetritone.it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/#primaryimage"},"image":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/04\/Colomba-copertina-ENG.jpg","datePublished":"2023-04-04T16:15:50+00:00","dateModified":"2023-04-07T13:05:08+00:00","description":"Easter 2023 has a special flavour at Hotel Tritone. The excellence of Hotel Tritone pastry is enhanced by the highest quality raw materials, the right mix","breadcrumb":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/#primaryimage","url":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/04\/Colomba-copertina-ENG.jpg","contentUrl":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/04\/Colomba-copertina-ENG.jpg","width":1920,"height":1080},{"@type":"BreadcrumbList","@id":"https:\/\/blog.termetritone.it\/gastronomia\/le-uova-di-cioccolato-e-la-colomba-dellhotel-tritone\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/blog.termetritone.it\/en\/"},{"@type":"ListItem","position":2,"name":"HOTEL TRITONE DOVE-SHAPED \u201cCOLOMBA\u201d CAKE AND CHOCOLATE EASTER EGG"}]},{"@type":"WebSite","@id":"https:\/\/blog.termetritone.it\/#website","url":"https:\/\/blog.termetritone.it\/","name":"Blog Hotel Tritone Terme","description":"Eleganza e relax senza compromessi","publisher":{"@id":"https:\/\/blog.termetritone.it\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blog.termetritone.it\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/blog.termetritone.it\/#organization","name":"Hotel Tritone Terme - Sethi srl","url":"https:\/\/blog.termetritone.it\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blog.termetritone.it\/#\/schema\/logo\/image\/","url":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2018\/10\/logo-tritone-small.png","contentUrl":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2018\/10\/logo-tritone-small.png","width":249,"height":80,"caption":"Hotel Tritone Terme - Sethi srl"},"image":{"@id":"https:\/\/blog.termetritone.it\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/HotelTritoneTerme\/","https:\/\/x.com\/TermeTritone","https:\/\/www.youtube.com\/channel\/UCBtuO3rJaSxzX_OkEw3niJg"]},{"@type":"Person","@id":"https:\/\/blog.termetritone.it\/#\/schema\/person\/414da071f6d70bca9d0d8ceff19c5315","name":"Luca Bassanello","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/b6919a8f9a19eed40188a61dc7b9e0e067487c173e5e5cecfb267cedf5a141d9?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/b6919a8f9a19eed40188a61dc7b9e0e067487c173e5e5cecfb267cedf5a141d9?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/b6919a8f9a19eed40188a61dc7b9e0e067487c173e5e5cecfb267cedf5a141d9?s=96&d=mm&r=g","caption":"Luca Bassanello"},"url":"https:\/\/blog.termetritone.it\/en\/author\/luca\/"}]}},"_links":{"self":[{"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/posts\/11670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/comments?post=11670"}],"version-history":[{"count":0,"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/posts\/11670\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/media\/11733"}],"wp:attachment":[{"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/media?parent=11670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/categories?post=11670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/tags?post=11670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}