Panettone with 3 chocolates

Explore Puratos’s sustainable panettone recipe featuring Belcolade Cacao Trace certified chocolate, the high-quality chocolate that supports cocoa farmers and contribute to the protection of the environment.

Knead Tegral Dolcinote 100/CL, water, egg yolk, and fresh yeast. Add the butter and continue kneading until the dough is smooth. Let it rise at 26-27°C and 75% humidity for 12-14 hrs or until the dough quadruples in size. 

• Mixing spiral: Knead the pre-dough, Tegral Dolcinote 100 CL and ¾ of the water. Add, honey, sugar and egg yolk in 3 steps. Mix well and add the butter. Once incorporated, add the remaining water. Knead until dough is smooth and homogeneous, then add the inclusions. 
• Dough temperature: 27-28°C
• Bulk fermentation: 1h at 30° and 75% humidity 
• Scaling and pre-shaping: Make a ball with the dough
• Intermediate proofing: 15-20min at room temperature and put it in the panettone mold
• Final fermentation: 4-5h at 30°C and 75% humidity.
• Decoration before baking: Engrave the top of the panettone in an X shape and place a small piece of butter in the center. 
• Baking: Bake at 165°C for 45 minutes. Open the valve for the last 10min. 
• Finition: Remove from the oven and leave to hang upside down by inserting a knitting needle through the bottom of the panettone and turn down on the rack.

Temper the coating between 28-29°C.

Dip the dome of the panettone until the mold’s edge.

Allow to crystallize at a temperature between 16-18°C.