CakeChristmas
CakeChristmas
Three low panforte triangles with large pieces of almond and citrus, each covered on a large half by pink chocolate and left brown on the other, no small decoration.
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Pop & Colored / Cakes to share

Panforte Triangles with Wide Pink Foldovers

A recipe by CakeChristmas / Updated on 30 October 2026.

The panfort is cooked in a thin rectangle and then detailed in triangles; a large half of each triangle is covered with an opaque pink chocolate, the other keeps its fruits visible.

24 triangles, 2 per person, frame 18 x 24 cm / Cooked honey syrup, dense mixture and soft cooking

12Indicative portions
40 minPreparation
38 minBaking
3 h 45Rest & Cooling
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Dessert in this mood

The panfort is cooked in a thin rectangle and then detailed in triangles; a large half of each triangle is covered with an opaque pink chocolate, the other keeps its fruits visible.

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Original quantity: 12 servings.

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Preparation

  1. Line the frame. Roast the almonds for 8 minutes at 150 °C and let cool.
  2. Mix almonds, peel, flour and spices. Heat honey and sugar in a saucepan up to 118 °C, measured with a thermometer.
  3. Pour the syrup over the dry ingredients and mix quickly. Stir in the frame with a spoon coated with a little of the 5 ml of oil.
  4. Cook for 25 to 30 minutes at 150°C and then cool for at least 3 hours. Cut twelve squares of 6 x 6 cm, each into two triangles. Lightly oil the blade and wipe off the excess.
  5. Melt the white chocolate and color it pink. Spread 4 to 5 g on half the top side of each triangle, following a single line. Keep the surplus aside and let it take 45 minutes.

Preserve and Serve

10 days well packed in the cool and dry.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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