D'onofrio Nochebuena Pack: Panetón + Chocolatada Kit (2 Evaporated Milk + 3 Sol de Cusco + Whole Cinnamon and Cloves)

The D'onofrio Nochebuena pack brings together in a single solution everything needed to experience the most beloved culinary tradition of Peruvian Christmas. A perfect combination that unites the fluffiness of the great bakery classic with the enveloping aroma of a thick, spiced and creamy cup of hot chocolate.

When sliced, the cake is soft and airy, studded with candied fruit and sweet raisins. Alongside it, the hot chocolate prepared with pure chocolate bars, evaporated milk and spices releases toasted notes of cocoa, pungent hints of cloves and the woody warmth of cinnamon.

What is the D'onofrio Nochebuena pack

This set celebrates Christmas Eve dinner, known throughout South America as Nochebuena. In Peru, the night of 24 December is not truly a celebration without the ritual of the chocolatada, the moment when the whole family gathers around the table to share generous slices of sweet bread dipped in or accompanied by steaming cups of hot chocolate.

Buying the pack saves you searching for the individual typical ingredients. You will find the essentials already measured out to recreate at home the exact flavour profile that every Peruvian associates with childhood memories and the festive family warmth of the holiday season.

What the pack contains

The kit consists of selected ingredients that work in perfect harmony:

• D'onofrio Panetón: the iconic Peruvian sweet bread, fragrant and rich in raisins and traditional candied fruit.
• Sol de Cusco: three bars of pure flavoured cocoa paste, ideal for melting slowly in hot milk.
• Evaporated milk: three tins of unsweetened evaporated milk, essential for giving the drink its characteristic velvety creaminess.
• Whole cinnamon and cloves: the essential aromatic spices to infuse the cooking liquid before adding the cocoa.

How to prepare traditional hot chocolate

Preparing the drink requires just a few precise steps in a careful order. In a large saucepan, place about a litre and a half of water together with the cinnamon sticks and cloves, bringing everything to the boil over medium heat for about ten minutes until the water takes on an amber colour and an intense aroma.

At this point, remove the spices with a strainer and lower the heat. Crumble the Sol de Cusco bars into the still-hot spiced liquid and stir continuously with a wooden spoon or whisk until the cocoa has completely dissolved, leaving no lumps at the bottom.

Gradually pour in the tins of evaporated milk, continuing to stir slowly. Add granulated sugar to taste according to your personal preference, leave to simmer for another two or three minutes without letting it reach a rolling boil, and serve the piping hot chocolate in large mugs.

How to serve the panettone and hot chocolate at the table

The cake should be cut into thick, vertical slices, working from the centre outwards. Many love spreading a thin layer of salted butter on each slice—a Peruvian custom that creates an irresistible contrast between the sweetness of the dough and the savoury note of the butter.

Accompany each serving with a full mug of freshly made hot chocolate. The best pairing is immediate: dipping a soft bite into the creamy drink allows the sweet bread to absorb the flavours of cocoa and cinnamon, enhancing the candied citrus of the dough.

On what occasions to enjoy this kit

Christmas Eve and breakfast on 25 December are the prime occasions to open this pack. It takes centre stage at the table during the exchange of gifts and the late-night vigil.

It nevertheless remains a delicious combination for any winter Sunday, for a generous afternoon snack with friends, or for organising a traditional community chocolatada throughout December.

How to store the individual products

Before use, keep all components in a cool, dry place away from direct sources of heat or sunlight. The cake retains its softness if resealed in its original bag with the twist tie tightly closed after each cut.

If you have any leftover prepared hot chocolate, let it cool completely and store it in the refrigerator in a glass jug for up to two days. To enjoy it again, reheat it over a gentle heat, adding a splash of water or milk to restore its fluidity.

Who this kit is designed for

The D'onofrio Nochebuena pack is the ideal choice for anyone living far from home who wants to rediscover the authentic aromas of Peruvian Christmas without compromises. It is also perfect for those who love discovering international culinary customs and wish to offer their guests a festive breakfast with a difference.

It is not suitable for those looking for gluten-free, dairy-free or egg-free baked goods, as it is a set of traditional bakery products and cow's milk derivatives.

Frequently asked questions

How many servings of hot chocolate do you get from this pack?

With the three bars and three tins of evaporated milk, you can easily prepare between ten and twelve generous mugs of thick hot chocolate, perfect for serving a large gathering.

Can I use fresh milk instead of evaporated milk?

You can, but the consistency will be less thick and creamy. Evaporated milk is precisely the ingredient that gives the Peruvian recipe its characteristic velvety body.

Does the cake contain candied fruit or only raisins?

The classic D'onofrio recipe contains both soft raisins and multi-coloured candied fruit pieces, evenly distributed throughout the dough.

What makes the D'onofrio Nochebuena pack special compared to buying items individually?

This set ensures you have the right proportions of spices, cocoa and milk to hand, designed to complement the panettone, avoiding last-minute omissions during the festive days.