Chocolate panettone

Chocolate panettone

Level:
Easy

first mixture

Ingredients

  • 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

Preparation

  • 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.

Ingredients

  • 2.2 lb
    egg yolks
  • 1.1 lb
    water at 28°C
  • 5.5 lb
    butter

Preparation

  • 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

Ingredients

Preparation

  • 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.

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Get Inspired with More Recipes

Expand Your Menu to Indulge Your Customers and Boost your Sales