Chocolate Swirled Panettone
Ingredients
Part Acabamento
Part Preparo
Process
01. Place the Zeelandia Pamix Plus and the flour in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Add part of the cold water (950 ml) and mix on low speed (speed 1) for approximately 5 minutes or until a dough forms.
03. Gradually add the fresh yeast and the remaining cold water (300 ml) while mixing on low speed (speed 1) for about 15 more minutes or until reaching the windowpane stage.
04. Divide the dough into two equal parts.
05. Place one half of the dough in the mixer and add approximately 450 g of chocolate chips, mixing on low speed (speed 1) for about 1 minute. Set aside.
06. Place the other half of the dough in the mixer and add the cocoa powder, mixing for approximately 3 minutes or until homogeneous.
07. Add the remaining chocolate chips to the cocoa dough and mix for about 1 minute.
08. Divide the doughs into pieces of 175 g. Round them into balls.
09. Cover with plastic wrap. Let rest for 15 minutes.
10. Shape into cylindrical form approximately 30 cm long.
11. Combine the cocoa dough with the chocolate chip dough by twisting them together.
12. Place in baby loaf pans (11 x 15 x 10 cm height) previously greased.
13. Ferment in a fermentation chamber (32ºC) for approximately 2 hours or until ready.
14. Bake at 180°C for about 40 minutes in a deck oven.
TIP
- Alternative baking:
* Turbo oven: 160ºC for approximately 35 minutes.
- Unmold the panettone while still warm.
FINISHING
01. Heat the ChocoNut Chocolatier and Chocoblanc Chocolatier in a double boiler or microwave.
02. Cover the surface with approximately 60 g of Choconut Chocolatier.
03. Decorate with Chocoblanc Chocolatier.
Yield
16 Units of 380 g
Equipment
Mixer , Oven , Spoon , Scale , Container , Microwave , Fermentation Chamber , Baby Loaf Pan
Suggested shelf life
360
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 261 | % VD (*) |
| Carboidratos (g) | 34 | % VD (*) |
| Açúcares totais (g) | 10.0 | % VD (*) |
| Aç adicionados (g) | 9.3 | % VD (*) |
| Proteínas (g) | 4.9 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 5.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 120 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Chocolate Swirled Panettone
Ingredients
Part Preparo
How to make it
PREPARATION
01. Place the Zeelandia Pamix Plus and the flour in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Add part of the cold water (950 ml) and mix on low speed (speed 1) for approximately 5 minutes or until a dough forms.
03. Gradually add the fresh yeast and the remaining cold water (300 ml) while mixing on low speed (speed 1) for about 15 more minutes or until reaching the windowpane stage.
04. Divide the dough into two equal parts.
05. Place one half of the dough in the mixer and add approximately 450 g of chocolate chips, mixing on low speed (speed 1) for about 1 minute. Set aside.
06. Place the other half of the dough in the mixer and add the cocoa powder, mixing for approximately 3 minutes or until homogeneous.
07. Add the remaining chocolate chips to the cocoa dough and mix for about 1 minute.
08. Divide the doughs into pieces of 175 g. Round them into balls.
09. Cover with plastic wrap. Let rest for 15 minutes.
10. Shape into cylindrical form approximately 30 cm long.
11. Combine the cocoa dough with the chocolate chip dough by twisting them together.
12. Place in baby loaf pans (11 x 15 x 10 cm height) previously greased.
13. Ferment in a fermentation chamber (32ºC) for approximately 2 hours or until ready.
14. Bake at 180°C for about 40 minutes in a deck oven.
TIP
- Alternative baking:
* Turbo oven: 160ºC for approximately 35 minutes.
- Unmold the panettone while still warm.
FINISHING
01. Heat the ChocoNut Chocolatier and Chocoblanc Chocolatier in a double boiler or microwave.
02. Cover the surface with approximately 60 g of Choconut Chocolatier.
03. Decorate with Chocoblanc Chocolatier.
Tips
Yield
16 Units of 380 g
Equipment
Mixer , Oven , Spoon , Scale , Container , Microwave , Fermentation Chamber , Baby Loaf Pan
Suggested shelf life
360 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 261 | % VD (*) |
| Carboidratos (g) | 34 | % VD (*) |
| Açúcares totais (g) | 10.0 | % VD (*) |
| Aç adicionados (g) | 9.3 | % VD (*) |
| Proteínas (g) | 4.9 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 5.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 120 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.