Home » Recipes » Bread Recipes » Panettone Recipes » Double Chocolate Panettone

Double Chocolate Panettone

Double Chocolate Panettone
Ingredients Kg Grams %
Panettone Complete 3 000 100
Yeast 0 300 10
Water (approx) 1 320 44
Butter (optional) 0 250 8.3
Chocolate chunks (bake stable) 1 650 55
Cocoa powder 0 135 4.5
Total dough weight 6 655
Yield 16 panettone @ 400g

 

Method:

  • Mix all the ingredients (apart from the chocolate) to a well developed dough (Suggest 3 slow and 5 fast on a spiral mixer).
  • A dough temperature of 26°c is recommended.
  • Mix in the chocolate for one minute on slow speed.
  • Scale the dough to 400g.
  • Rest dough for 10 minutes under cover.
  • Mould into a round with a smooth seam underneath
  • Place into Panettone Cases
  • Glaze Panettone with Zeelandia Ovex RTU glaze, before proof.
  • Prove for 60 minutes +/- at 35°c 80% rH
  • Cut a shallow cross on each panettone using a sharp serrated knife.
  • Bake at 160°c for deck ovens for 40 minutes +/-

 

Tips:

  • Process dough efficiently to avoid skinning..
  • Decorate with caster sugar or Mont Blanc as desired.
  • Use a low top and bottom heat on the deck ovens.