Chocotone, Chocolate Panettone in two ways: with chocolate only and the truffle filling to make at home. Everything is well explained, and step by step so you can get what you want. Chocotone.
I said I wouldn’t make panettone in 2016, as I wanted to test other recipes (like Fruitcake). But how do you – meuzamigos e Minhazmigas – they asked a lot, here we are: Chocotone!
In previous years, I made other panettone recipes: Traditional and Brigadeiro. Overall, they are very similar. But I always try to revisit it to try to improve even more. And this time it was no different.
Each of the recipes has small differences between them, but in essence they continue to have the same base. Change the amount of one ingredient or another.
As it was supposed to: two versions of Chocotone. A more traditional only with chocolate same, and another stuffed with creamy ganache. We have options for everyone! 😀
Is easy recipein the sense that it is mix e knead the ingredients. However, I don’t know if I would say it is practice in relation to the tempo. Always cool kinda like that when they talk about practicality in fermented recipes: biological yeast (Saccharomyces cerevisiae) needs time to work its magic. There’s no point in rushing, the strain used is super effective.
And remembering: the fermentative metabolic process is naturalTherefore, it doesn’t mean much and is not synonymous with quality. So let’s stop with the freshness of the term “natural fermentation,” Okay? 🙂 I’m just the messenger! Don’t fight with me!
Chocotone: Chocolate Panettone
Makes: 3 units of ~580g, if stuffed it goes to ~850g
SPONGE
- 130 g wheat flour
- 13 g instant dry yeast
- 130 g water (room temperature, 25-30ºC)
MASSA
- 130 g egg yolk (about 8 units 16g/each, by weight is ideal)
- 135 g crystal Sugar
- 20 g powdered milk
- 25 g liquid glucose (transparent; optional)
- 120 g water
- 15 mL vanilla extract (1/2 scraped vanilla bean OR 2-3mL essence)
- 10 g lemon zest (about 1 lemon)
- 10 g tangerine zest (about 1 tangerine or tangerine)
- 20 g orange zest (pear or lime type; about 2 oranges)
- 520 g wheat flour (+ for kneading if necessary)
- 160 g butter without salt (in ointment point; + 30g for baking)
- 6 g refined salt
FILLING
- 460 g milk chocolate (drops or chopped bar; or semisweet; I suggest 50% semisweet and 50% milk)
1 cup: 250mL | 1 tablespoon: 15mL.
Sponge
- Mix flour, yeast and water in a bowl. It will turn into a paste.
- Ferment for 30-45 minutes, depending on the temperature in your kitchen.
Massa
- Add egg yolks, crystal sugar, powdered milk, water, vanilla, citrus zest to the already fermented sponge. Mix well.
- Add the wheat flour, mix well.
- Add the butter and salt.
- Knead the dough until it reaches a veil point. In a planetary mixer with a hook attachment: 5-6 minutes. By hand: 10-15 minutes. The time will vary depending on your equipment and flour.
- Roll out the dough into a rectangle, add the chocolate and fold the dough like a letter. Or add all the chocolate and knead for a few more minutes to combine well.
- Ferment for 20-30 minutes, depending on the temperature in your kitchen.
- Grease the standard 500g panettone paper molds with butter.
- Divide the dough into 3 equal parts weighing approximately 600g.
- Roll each piece to form a ball. Do not leave the chocolate visible on the surface of the dough so that it does not burn during baking. Place in prepared pans.
- Ferment until it doubles in size, about 1h-1h45 minutes (if it’s a cold day it will take longer).
- Preheat the oven to 180ºC.
- Cut the dough forming an “X” on the surface with a sharp knife, scalpel or razor. If desired, place 10g butter in the center of the “X” to make the dough open more (see the differences in the photos at the end of the post).
- Bake for 45-50 minutes at 180ºC, it should be golden brown.
- Remove from the oven and insert two barbecue sticks in parallel into the base of the panettone, one on each side and leave it suspended upside down until it cools.
- Once cold, remove the toothpicks.
Truffle filling
- Quantities of filling ingredients are good for ONE panettone.
- Melt the chocolate in the microwave or bain-marie.
- Add the cream and mix well.
- Cut off the top of the panettone, remove the core leaving a 1-2cm border on the sides.
- In the cavity, brush the sides and base of the removed top with the ganache made.
- Tear the crumb gently, without kneading too much. Mix with the ganache.
- Place the panettone mixture and ganache back into the panettone cavity. Pressing lightly if necessary. Put the top back on.
- Adapted: Traditional Panettone, Rogério Shimura and Culinary Institute of America
- Panettone aroma: if you can’t use vanilla and citrus, there is panettone essence available in confectionery stores. The amount is around 1% of the total amount of flour.
- Chocolate: You can use a chocolate bar, you just have to chop it into smaller pieces. If you are going to use the drops, give preference to the so-called ovenable ones, they are more resistant to the oven temperature without burning.
- Liquid glucose: not Karo (made with corn syrup). Both are made from corn, but they are different products. It really is glucose, the term glucose is glucose in English.
- Cool down: leaving the panettone upside down to cool, I didn’t feel any difference in the dough/crumb of the bread. What cooled like this and what remained standing normally, no difference was noticeable. But it didn’t hurt either.
When put butter in the center of the X-cut:
When don’t put butter in the center of the X-cut:
