March 1, 2013 - 4:41pm
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
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Comments
... a match made in heaven. That crumb is beautiful!
Couldn't agree more. Cheers Debra
Thanks for sharing, Michael. I will have to bake this one. I saved it to my favorites.
Sylvia
Thanks Sylvia. I look forward to seeing yours...
Regards,
Michael
Wow, that looks great!
Thanks Floyd
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
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
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:)
Cheers greedybread. Encouragement is a good thing!
amazing! I knew you would try it. Wonderful job! I can go and hide:)
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
Just amazing looking Michael.
Thanks for sharing your latest masterpiece!
Cheers Ian.
regards,
Michael
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