Last year one of the girls who works with me, Caterina, tried to make the chocolate and orange panettone by taking the recipe on this site, she talked about it with enthusiastic tones and I was immediately intrigued by the recipe, but I was struggling with my pandoro browsed and decided to postpone the test to this year. Unfortunately with this panettone there was no feeling, I even threw the dough twice, once blaming my mother yeast and another on adding the ingredients, perhaps done too hastily, the fact is that the I hated it and decided to throw in the towel. But Caterina, who had tried it, did not want to accept my defeat and decided to prepare it herself by changing the procedure (and a little bit of the recipe) to her taste and magically the chocolate panettone succeeded. The final result and today's recipe are thanks to his stubbornness, instead I will put this preparation among my biggest failures, next to the mayonnaise then :( So I leave you to the recipe of the orange and chocolate panettone with a bitter taste, too if at the first bite, I am more than sweetened;) Kisses friends and good day!
How to make chocolate panettone
The night before, prepare theemulsion.
In a bowl, combine the very soft butter with cocoa, vanilla and orange peel, and mix well.
Cover with plastic wrap and store at room temperature.
10 ml of water
2 g of brewer's yeast
1 pinch of sugar
15 g of flour
The next morning, start preparing the leavening.
Put the water, flour, yeast and sugar in a bowl and knead until you get a ball of homogeneous dough.
Cover with plastic wrap and let rise for 1 hour or until doubled.
First dough ingredients:
8 g of brewer's yeast
125 ml of water
275 g of flour (25 + 120 + 130)
75 g of sugar
80 g of butter
65 g of egg yolks (about 3)
Put the leaven in the bowl of the mixer, add the water and the chopped yeast and start working with the flat whisk.
Add 25 g of flour and mix.
Add the sugar and keep working.
Still with the flat whisk running, add about half of the remaining flour (I put 120 g).
Once you have a homogeneous mixture, start adding the butter, which must be rather soft without being melted, little by little, making the previous one perfectly incorporate before adding more.
Once all the butter has been incorporated, start adding the lightly beaten egg yolks, in at least 2-3 times.
Finally add, always gradually (1 tablespoon at a time), the remaining flour. As you add it the mixture will start to get harder and harder, so you should switch to the hook whisk. Also consider whether to add all the flour or not: if the mixture is already strung well (it detaches completely from the walls and the bottom of the bowl and climbs all up the hook), avoid adding more flour.
Once the dough is finished (the whole operation will take you away at least 40 minutes), form a ball, transfer it to a clean (not floured) pastry board and leave to point in the open air for at least 20 minutes.
Then remove a ball of dough, then, with the help of a tarot or a spatula, whisk the dough to form a regular ball.
Transfer the large dough to a large clean bowl and the ball into a tall, narrow glass.
Cover both with plastic wrap and put a mark (I used a rubber band) on the glass to mark where the dough arrives. Put both in a warm and sheltered place (for example the oven turned off with the light on).
When the dough in the glass has tripled compared to the mark left (it will take about 6 hours), you can proceed with the second dough.
Second dough ingredients:
45 g of flour
50 g of honey
75 g of sugar
85 g of egg yolks (about 5)
3 g of salt
110 g of candied orange
100 g of dark chocolate
For the latter dough it will take at least 1 hour and 30 minutes.
First, cut the orange peel and dark chocolate into cubes. Put the chocolate in a bowl and keep it in the freezer until the last moment.
Put the dough in the bowl of the mixer (I also added that of the glass) and deflate it.
Add the flour and start kneading, then add the honey too. I recommend: for the whole second dough, after adding each ingredient you will have to continue kneading with the hook until the dough is strung again!
Then start adding the lightly beaten egg yolks, a little at a time, and then the salt.
When the egg yolks and salt are well blended, add the emulsion, again at least 3 times, and mix well.
Finally take the chocolate from the freezer and add, alternating, orange peel and chocolate, in several stages.
When they are distributed evenly, let the dough rest, covered with film, for at least 30 minutes in a sheltered and warm place.
Take the bowl back and transfer the dough to a pastry board (not floured). Let it rest for at least 15 minutes in the open air.
Weigh the mixture, which should be at least 1.1-1.2 kg (the weight will decrease during cooking, as the water evaporates).
Pirlatelo with the tarot and let it point again for 15 minutes or until the surface is no longer sticky.
Then pirlatelo again and transfer it into the cup.
Grow the dough in a warm, drafty place until it reaches 1-2 fingers from the edge (this will take at least 8 hours). If you feel like it, you can scarp the panettone (engrave an X on the surface, putting some butter flakes in the incision): I didn't feel safe enough and I preferred to avoid.
Bake the chocolate panettone in a preheated static oven at 165 ° C and bake for about 50 minutes. I recommend, do the toothpick test before baking (or check that the heart of the dough is at about 94 °).
Insert the panettone (with the whole cup) with sterilized knitting needles about 1-2 fingers from the base, turn it upside down and place the needles on supports. Let him rest in this position until completely cooled (at least 10-12 hours).
Then put it straight, remove the needles and serve.