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.

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Recipe components

Callebaut® ingredients

First dough

Ingredients	Preparation
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

Ingredients	Preparation
500g flour 200g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 1kg Bag 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.
2000g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - L-60-40 - 10kg Callets 1000g candied orange peel cubes	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	Preparation
800g sugar 100g roasted whole hazelnuts 50g cornflour 50g potato starch 20g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 1kg Bag 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

Ingredients	Preparation
Q.S. Callebaut - Cocoa Products - Cocoa - Cocoa Nibs - 800g Bag	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.

Ingredients

Preparation

Q.S.

Callebaut - Cocoa Products - Cocoa - Cocoa Nibs - 800g Bag

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.