UmbrianItalian
Three Chocolate Panettone
by JustUs · 17.3K subscribers on YouTube
An artisanal Italian panettone made with three types of chocolate (white, dark, and strawberry chocolate), using a liquid sourdough starter (licoli). The process involves a two-stage dough with careful temperature control, long fermentation, and professional shaping techniques. Finished with a meringue-like almond glaze and baked until the core reaches 92°C.
- Cook
- 40 min
- Difficulty
- hard
Ingredients
15 items- Lievito Madre Liquido (Licoli)Used as starter; refreshed with flour and water in 1:1:1 ratio before use
- Farina Forte (W 350-380)Strong flour for gluten development; used in both first and second dough
- Cold WaterCold water to control dough temperature
- SugarDissolved in water for first dough; added in second dough as well
- EggsAdded gradually to first dough; second dough uses only yolks
- ButterUsed in both first and second dough
- HoneyAdded in second dough
- VanillaAdded in second dough (natural extract or pod)
- Tonka BeanGrated into second dough and also used in the glaze; gives almond-coconut notes
- White ChocolateChopped pieces for inerti
- Dark ChocolateChopped pieces for inerti
- Cioccolato alla FragolaStrawberry-flavored chocolate, chopped; provides acidity to cut richness
- Mandorle (per glassa)Ground almonds used in the glaze
- Egg WhitesEgg whites for the glaze
- Mandorle BiancheBlanched almonds to decorate the top before baking
Method
- Prepare the liquid sourdough starter (licoli) by refreshing it every 4 hours or at doublings, maintaining a 1:1:1 ratio (starter:water:flour).
- The day before, mix the first dough (primo impasto) in the evening: combine strong flour (W 350-380), cold water, sugar dissolved in water, and the refreshed licoli. Mix 10-15 minutes until gluten is well developed.
- Gradually add the first portion of eggs and butter, ensuring each addition is fully absorbed before adding more to avoid breaking the gluten network.
- Let the first dough ferment for 12-14 hours at 24-25°C until tripled in volume.
- The next day, take the fermented first dough and add additional flour, butter, egg yolks, sugar, honey, vanilla, and Tonka bean. Mix until a smooth, elastic dough forms.
- Fold in the inerti: chopped white chocolate, dark chocolate, and strawberry chocolate pieces, working gently to incorporate without deflating the dough.
- Divide the dough into 550g pieces (for 500g pirottini, accounting for weight loss) and perform the first pirlatura (shaping into tight balls). Rest for 30 minutes to strengthen the gluten.
- Perform the second pirlatura, making sure to tighten the bottom to avoid air pockets. Place each piece into paper pirottini.
- Proof for 6-8 hours at 26-27°C with humidity, until the dough doubles in size.
- Prepare the glassatura: mix ground almonds, egg whites, sugar, and a touch of Tonka bean to a creamy consistency. Brush lightly over the proofed panettoni, then sprinkle with blanched almonds.
- Bake in a static oven at 170°C: first 20 minutes with the vent closed (add some steam), then 15-20 minutes with the vent open to dry the surface. Total baking time for 500g panettoni: 35-40 minutes.
- Insert a probe into the center of a panettone; when it reaches 92°C, the panettone is done. Immediately invert and hang to cool completely (12 hours or overnight).
- Optionally, spray the cooled panettone with an alcohol-water mixture before packaging to inhibit mold.
JustUs
Reviewer17.3K subscribers on YouTube5.3M total channel viewsJustUs è un viaggio autentico tra luoghi e piatti veri. Solo storie, emozioni e forchettate. 🎥 Ogni video è un’esperienza da vivere: un luogo, una camminata, una tavola. 📌 Nuovi video ogni settimana. Seguici anche su Instagram e Telegram. 📩 Justusitofficial@gmail.com 📱 Seguici ovunque per non perderti nulla.
