Limited quantity

There is no inventory system for this product, so if you want to order more than one, send me an email.

The box opens, and chocolate is the first thing you see. A knife cuts through the crisp dark chocolate shavings, and the pandoro reveals a thick, glossy gianduja cream, a blend of hazelnut and cocoa that slowly flows onto the plate. This is Paluani’s Zanzibar Gianduja Cream Pandoro, the most indulgent of all pandori.

Imagine a Sunday table in December, somewhere in Italy. The coffee is ready, the children already have their eyes on the platter, and Nonna places the pandoro in the centre, saying: “Wait, wait… look what’s inside.” The knife goes in, the cream appears, and the whole table leans in at once.

The first bite. The chocolate gives way first, with its slightly bitter dark chocolate shavings, then comes the cake, soft and fluffy, and finally the gianduja cream: milk chocolate and hazelnut, a rounded sweetness that envelops everything. I take a second slice, the one you have “just for one more taste,” and suddenly I’m in a little café in Verona on a December afternoon, a steaming cup in front of me, my fingers a little sticky with chocolate, and no one wants to speak.

Paluani’s Zanzibar Gianduja Cream Pandoro combines the great Christmas cake of the Verona tradition with one of Italy’s most famous pairings: chocolate and hazelnut. This baked pastry is made with natural sourdough, then filled with milk chocolate and gianduja hazelnut cream. It is covered in chocolate and decorated with crunchy dark chocolate shavings. The filling is the iconic Zanzibar gianduja cream, crafted for the most discerning palates.

You don’t buy a filled pandoro “just to have a dessert.” You buy it for the moment the knife sinks in, the cream appears, and the whole table leans in to see.

A moment of escape, anywhere in Canada. It’s 4:30 p.m., it’s already dark in Halifax, Ottawa, or Calgary, and the snow has been falling since morning. You place the pandoro on the table, cut the first slice, and for ten minutes, the kitchen smells of Italy. The chocolate melts slowly on the tongue, and outside, it may well be −25 °C.

Good to know

• Format: 1 750 g pandoro
• Natural sourdough baked pastry, filled with milk chocolate and gianduja hazelnut cream, covered in chocolate and decorated with dark chocolate shavings
• [Ingredients and allergens: copy from the label]
• Store away from heat and moisture
• Chocolate-coated product: we are not responsible if the chocolate melts during transport by the carrier.

Why our customers love it

• 🇮🇹 A real Italian pandoro by Paluani
• 🍫 Zanzibar gianduja cream, milk chocolate and hazelnut
• ✨ Covered in chocolate and crunchy dark chocolate shavings
• 🌿 Made with natural sourdough
• 🎄 A Christmas classic reimagined for true gourmands
• 🎁 A gift that impresses even before it’s cut
• ❤️ And above all: that first cut where the whole table leans in to see the cream