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Chocolate panettone: the recipe for a soft and gourmet sourdough product

Chocolate panettone: the recipe for a soft and gourmet sourdough product

He chocolate panettone it’s a sourdough sweet high and fluffy, a variant Without sweets of traditional panettone made delicious by the addition of chocolate flakes in the dough. To prepare this Christmas cake perfect to bring to the table on the holidays you need few ingredients and a little time available: the process involves several steps and a few hours of rising, but the result will pay for the preparation time. For the dough to develop the gluten mesh and become well honeycombed, it is best to use akneaderas in our case, or a planetary: in this way the procedure will be faster and above all less tiring.

This recipe lends itself to being personalized according to your tastes: you can for example replace the chocolate chips withraisinsto get closer to the taste of tradition, or enrich the dough by adding dried fruit such as almonds, walnuts or hazelnuts. stuffed with vanilla ice cream as in our panettone recipe stuffed or accompanied by a tasty mascarpone cream, it will become even more irresistible and will delight young and old alike. Let’s see together how to prepare chocolate panettone step by step.

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How to prepare chocolate panettone

Start by preparing the yeast: in a bowl, dissolve the fresh brewer’s yeast in 60 ml of hot water 1then add 60 grams of flour 00 2 and mix. Cover the dough with cling film and leave to rise for 30 minutes 3.

Pour 110 g of 00 flour and 110 g of Manitoba flour into a bowl, make a hole in the center and add an egg, 60 g of sugar, 100 ml of hot water and the yeast 4. Knead until the ingredients are combined, then add 60 g soft butter 5 and continue to knead until a homogeneous mixture is obtained 6. Cover and let rise for 2 hours.

Add 60g 00 flour, 60g Manitoba flour, hot water, 60g sugar, egg and vanilla extract to the yeast dough sevenknead and add 60 gr of soft butter 8. Finally add the chocolate chips and continue to knead 9then cover and let rise for 30 minutes.

Lightly flour the dough, transfer it to a panettone mold ten and let rise for 6 hours. Once the dough has doubled in size, make incisions on the surface to form a cross 11 and fold the ends outwards 12.

Brush the surface with the last 10 grams of butter 13 then cook at 200°C for 20 minutes, then lower the temperature to 180°C and cook for another 50 minutes. Remove from oven 14 and let it cool upside down before cutting into slices 15.


You can keep the chocolate panettone for 3-4 days closed in a food bag or an airtight container.

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