Chocolate panettone

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.
Level:
Medium

First dough

Ingredients: First dough

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

Preparation: First dough

Mix with a planetary mixer during 15-18 minutes. 

Ingredients: First dough

  • 650 g
    sourdough

Preparation: First dough

Add and continue to mix until the dough becomes elastic.

Ingredients: First dough

  • 400 g
    egg yolks

Preparation: First dough

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

Ingredients: Second dough

  • 500 g
    flour
  • 200 g
    CP
  • 25 g
    orange essential oil
  • 4
    vanilla bean

Preparation: Second dough

Add to the first dough and mix.

Ingredients: Second dough

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

Preparation: Second dough

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

Ingredients: Second dough

  • 270 g
    egg yolks
  • 40 g
    salt

Preparation: Second dough

Add and mix until fully absorbed.

Ingredients: Second dough

  • 900 g
    softened butter

Preparation: Second dough

Add and absorb.

Ingredients: Second dough

  • 270 g
    egg yolks

Preparation: Second dough

Add and mix thoroughly.

Ingredients: Second dough

  • 400 g
    cold water

Preparation: Second dough

Add.

Ingredients: Second dough

Preparation: Second dough

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

Ingredients: Amaretto mass

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

Preparation: Amaretto mass

Grind all the ingredients thinly and dryly.

Ingredients: Amaretto mass

  • 300 g
    egg white

Preparation: Amaretto mass

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

Ingredients: Finishing and presentation

Preparation: Finishing and presentation

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.