Panettone al Cioccolato e Arancia

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mwilson on 1 Mar 2013 at 16:41

Thanks Luciana for posting this recipe.


Gotta love chocolate!

Recipe source: http://www.panperfocaccia.eu/forum/viewtopic.php?f=33&t=16418


Final dough moulded and later fully risen.

Primo Impasto:

  • 230g flour, I used very strong
  • 90g sugar
  • 120g egg yolks
  • 100g water
  • 80g butter
  • 100g natural yeast, refreshed three times prior

Secondo Impasto:

  • 50g flour
  • 20g egg yolks
  • 15g sugar
  • 60g butter
  • 2.5g salt
  • 60g cocoa paste (1/3 cocoa +1/3 butter + 1/3 sugar)
  • 130g candied orange cubes
  • 100g chocolate chips, I used 50g milk / 50g dark
  • zest of 1 lemon
  • zest of 1 orange
  • seeds of 1 vanilla pod
  • 15-20g water to adjust dough consistency


Up close before before being scored with a cross and cooling upside down after the bake.

After cooling completely, this panettone was wrapped and left to mature for 5 days before being cut into… The texture was the best I’ve had so far, very bready and very shreddy. For my taste this could have done with a little more salt even though I did raise it to 3 grams already.


Various photos of the crumb.

Close-ups

-Michael

Thanks for sharing, Michael.  I will have to bake this one.  I saved it to my favorites.

Sylvia

Michael,

Wonderful combination of the chocolate and orange!  Looks absolutely delicious!  Did you share it with anyone?  

Thanks for the post!  I always love seeing your breads.

Janet

 

pannettone will never be plain again! thanks for sharing. this will be in my list for this year's Christmas gifts for all my friends.

i have 9 months to practice ! 

evon :)) 

Cheers evon.

The first step to making panettone is mastering or at least understanding Italian sourdough. Please see this page on my blog. I need to update it to make things clearer but hopefully there is enough there to get the idea.

very yum...i need to make it Pannettone agin and you have just given me a 'kick up the bum:)...

Hope it is as yum, yum, yum as this one:)

 

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ananda on 3 Mar 2013 at 08:56

It looks even better than your previous Panettone work, Michael,

I think you are surely right about the salt at 1.4%.   I'm taking it you didn't factor the dry cocoa powder as part of the flour, so I am sure the formula would cope with more salt, so long as your leaven is kicking..which I know yours is, of course.

All good wishes

Andy

Cheers Andy.

No I didn't factor the dry cocoa (only 20g). I just followed the recipe knowing salt was low expecting the final taste to be a little on the weak side, and I was right.. 

regards,
Michael 

of panettone Michel.  I always look forward to your posts - and this chocolate one is really the topper.  We love chocolate around here and  will have to give this one a go next.  Thanks for the recipe too!  Hopefully mine won't plop itself out the mould next time.  :-)

Nice baking!

Cheers dabrownman. 

If it's any consolation the panettone I made before this one, fell from its mould while hagging. I believe that perhaps over mixing or too high acidity could be the cause.

Good luck for your next attempt.

regards,
Michael