Chocolate panettone

Created by

  • Fabrizio Galla - Master Pastry Chef & Chocolatier
level 2

Want to bring an Italian Christmas specialty to the table? Then you can't go wrong with this authentic panettone recipe. You'll notice that it is quite an elaborate process and it may require a few trials to get the doughs completely right. Yet the pleasure of making it and seeing all those happy faces when people enjoy your panettone are a bright perspective.

Recipe components

Used Callebaut products

First dough

IngredientsPreparation
  • 2000g
    flour
  • 1000g
    water
  • 700g
    butter
  • 600g
    cane sugar

Mix with a planetary mixer during 15-18 minutes. 

  • 650g
    sourdough

Add and continue to mix until the dough becomes elastic.

  • 400g
    egg yolks

Add half of the egg yolks, process until completely absorbed, then add the remaining part of the egg yolks.

Mix everything until smooth and stop before the mixture becomes too shiny (max. 22-25 minutes). Place the dough in a container inside the prover at a temperature of 26-28°C for 10-12 hours or until it has tripled in volume.

Second dough

IngredientsPreparation
  • 500g
    flour
  • 200g
    Cocoa powder
  • 25g
    orange essential oil
  • 4
    vanilla bean

Add to the first dough and mix.

  • 600g
    cane sugar
  • 270g
    egg yolks
  • 250g
    honey

Add and mix until the dough is smooth (± 20 minutes).

  • 270g
    egg yolks
  • 40g
    salt

Add and mix until fully absorbed.

  • 900g
    softened butter

Add and absorb.

  • 270g
    egg yolks

Add and mix thoroughly.

  • 400g
    cold water

Add.

Pour on and incorporate.

Scale the dough (500-1000 or 1500 g) and roll into balls. Place inside paper moulds. Set the prover for 30-40 minutes at approximately 28°C. Let the cakes rise until three quarters of the moulds, then cut a cross on top. This process may take 6 to 8 hours, depending on the climate and the dough’s leavening power.

Amaretto mass

IngredientsPreparation
  • 800g
    sugar
  • 100g
    roasted whole hazelnuts
  • 50g
    cornflour
  • 50g
    potato starch
  • 20g
    Cocoa powder
  • 250g
    unsweetened almonds
  • 150g
    raw sweet almonds

Grind all the ingredients thinly and dryly.

  • 300g
    egg white

Add.

Mix everything in a mixer. The consistency of the mixture has to be easily spread onto the dough, if too hard, some more egg whites can be added to soften it. Better if the mixture will be used after resting 24 hours.

Finishing and presentation

IngredientsPreparation
  • Q.S.
    Nibs

Ice the panettone with a thin layer of Amaretto mass, then sprinkle with cocoa nibs Callebaut NIBS-S502 (1/3) and sugar nibs (2/3). Baking process: For 500 g: 30 minutes at 175°C. For 1000 g: 50 minutes at 170°C. For 1500 g 70 minutes at 170°C. Keep the valve closed while baking and open only the last 5 minutes. To ensure the panettone maintains its shape and fragrance, it should be turned upside down immediately after baking, using the special pliers, and allowed to rest for 10-12 hours before packaging.