Chocolate panettone

Chocolate panettone

Level:
Easy

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

first mixture

Used Products

  • 3.9 lb
    Sugar
  • 2.2 lb
    Water at 30ºc make a syrup with the sugar
  • 4.4 lb
    Sourdough
  • 2.8 lb
    Egg yolks
  • 8.8 lb
    Strong flour

Preparations

  • Put all of the ingredients in the mixer to generate the gluten.
  • Then, a little bit at a time, add the yolks, water and finally the butter and salt.

Used Products

  • 2.2 lb
    Egg yolks
  • 1.1 lb
    Water at 28°c
  • 5.5 lb
    Butter

Preparations

  • Finish the mixture at 260 °C.
  • It is very important that the mixture is homogeneous, smooth and shiny.
  • Leave in a bowl greased with butter so that it can develop much better in the fridge.
  • Fold the dough a few times so that it ferments well.
  • Once it has tripled in volume over 12-14 hours, continue with the second mixture.

second mixture

Used Products

Preparations

  • Mix the flour together with the previous mixture for a minimum of 5 minutes in order to generate the gluten.
  • It is very important to add the salt at the same time as the butter, but never the orange paste at the same time as this can split the mixture.
  • Mix well and at the final stage, add the chocolate.
  • Leave to cool for 1 hour all together.
  • Once this hour has passed, weigh out 750 grams of panettone and make into a ball shape. Leave to rest in wooden containers for 30 minutes.
  • Shape the pieces and put them into the moulds.
  • Ferment for 7 hours. Once fermented, put the glaze and sugar on top.
  • Bake at 150 °C for 40 minutes until the interior reaches 92 °C.
  • Pierce the panettone once it has come out of the oven and turn upside down until it has cooled.

cocoa glaze

Used Products

Preparations

  • Mix all of the ingredients together and leave to chill in the fridge for oneday to ensure it is well hydrated.

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