The Fresh Loaf

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Panettone al Cioccolato e Arancia

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mwilson's picture
mwilson

Panettone al Cioccolato e Arancia

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

Comments

Debra Wink's picture
Debra Wink

... a match made in heaven. That crumb is beautiful!

mwilson's picture
mwilson

Couldn't agree more. Cheers Debra

SylviaH's picture
SylviaH

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

Sylvia

mwilson's picture
mwilson

Thanks Sylvia. I look forward to seeing yours...

Regards,
Michael 

Floydm's picture
Floydm

Wow, that looks great!

mwilson's picture
mwilson

Thanks Floyd

Janetcook's picture
Janetcook

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

 

mwilson's picture
mwilson

My best mate and family were treated to this choccy-orange delight! Very nice with coffee...

Thanks Janet. I love showing my breads...

Regards,
Michael 

evonlim's picture
evonlim

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 :)) 

mwilson's picture
mwilson

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.

greedybread's picture
greedybread

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:)

 

mwilson's picture
mwilson

Cheers greedybread. Encouragement is a good thing!

Luciana_DTT's picture
Luciana_DTT

I really don't know what to say except THANK YOU MICHAEL for trying my black panettone :D

Wonderful work,wonderful crumb.You're one of the best I've ever seen.Bravo !

 

PS.Salt was kept low only to avoid a slow proofing but as it worked well with you I will change the quantity right away.

 

mwilson's picture
mwilson

Thank you very much Luciana. It was Nico that linked me to your recipe.

When making this, my lievito was very active. The third refreshment tripled in only 2 hours! Consequently the first dough tripled in about 10 hours. I think salt at 1.4% or more is best. 

Thanks again.

Kind regards,
Michael 

rossella.cali's picture
rossella.cali

Michael congratulations, you did a great job!
Luciana forever :-)))

mwilson's picture
mwilson

Cheers!

nicodvb's picture
nicodvb

amazing! I knew you would try it. Wonderful  job! I can go and hide:)

mwilson's picture
mwilson

Please don't hide. You have been my support during this quest to master making panettone. Cheers Nico.

...What next... I'm thinking croissants by Giovanni Pina...

Michael

isand66's picture
isand66

Just amazing looking Michael.

Thanks for sharing your latest masterpiece!

mwilson's picture
mwilson

Cheers Ian.

regards,
Michael 

ananda's picture
ananda

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

mwilson's picture
mwilson

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 

dabrownman's picture
dabrownman

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!

mwilson's picture
mwilson

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