The sablé dough is a special French mixture, infact it is very popular in France. There is a directly link with the word “sabbiatura”, in the first step the dough is shapeless, then became more and more compact. The sablé is enriched with the best 70% dark chocolate, This kind of cookie is perfect for fans of chocolate
The fortune of la Pasticceria Mimosa di Tolentino is due to his skillful pastry chef Roberto Cantolacqua. Since he was a child, Roberto took on with pastry making, thanks to his grandfather who owned a bakery. He has worked since he was teenager in the bakery, a fine flagship of Tolentino. He could be considered one of the best young italian pastry chef, thanks to his innovative and unique products, beautiful to see, and absolutely fine to taste.
General Information: Cookies not need any special preparations but they should be served accordingly to the occasion, in the most appropriate and appealing tray. Being baked products free of preservatives, once opened it should be eaten within a few days to savour the characteristics of the product, or stored in an airtight box away from moisture. How to eat: The cookies can be pleasing protagonists of tasty snacks, breakfasts or tea breaks but can also be great as dessert; they should be served, according to the occasion, with tea, coffee, hot chocolate or sweet wines, in their simplest version or together with a teaspoon of jam, honey or fruit jelly.
Flour, 70% dark chocolate (cocoa, organic cane sugar, 70% cocoa butter, emulsifier soya lecithi, natural vanilla flavour), butter, cane sugar, caster sugar, cocoa powder, sodium bicarbonate, flower of salt, vanilla natural flavor. it might contain any traces of gluten, milk proteins, fruits and nuts.