Schokoladen Panettone ist ein köstlicher italienischer Weihnachtskuchen, der in diesem Rezept mit Schokoladenchips und Orangenschale verfeinert wird. Es besteht aus einem weichen, luftigen Teig, der oft mit Rosinen und kandierten Früchten gefüllt wird. Hier ist das beste Schokoladen Panettone Rezept, das Sie zu Hause ausprobieren können.

Schokoladen Panettone herstellen - das beste Rezept

Hey guys, welcome to the packaging of the beautifully baked fluffy chocolate panettone Champions League edition. This is not an easy recipe and I bake this panettone without the use of ovens, only with a sourdough starter. Many would agree that it is quite complicated to get it right, but with my guidance, I hope you will be able to make it at home.

I am always amazed by these panettone and I absolutely love them. Although it takes several days of effort to make it, the end result is definitely worth it. Let’s get started with the pre-dough. For this, you will need 200 grams of wheat flour (type 550), 100 grams of wheat sourdough starter, which is essential for this recipe, and must be refreshed the day before. Add 80 grams of warm water, 20 grams of sugar, 2 egg yolks, and 60 grams of softened butter, which should be taken out of the refrigerator the day before.

Firstly, add the warm water to the kitchen machine, ensuring it is at a temperature between 28 and 30 degrees Celsius. Then add the sourdough starter, and mix for a short while, allowing it to neutralize. Now, add the remaining ingredients and mix for 2-3 minutes to create a dough. Do not knead it for too long and after it is well combined, put it in a container, add a rubber band as a marker, and let it rise for 8-12 hours at room temperature. The container should have a temperature between 28 and 30 degrees Celsius.

It is important to maintain this temperature as incorrect conditions may cause the wrong bacteria to develop. If the room is too cold, you can place the container in the oven that has a temperature of 30 degrees Celsius. However, if the temperature is too low, the dough will become acidic, and this will cause the wrong bacteria to develop.

After 12 hours, the pre-dough should have tripled in size. However, if it hasn’t, it means that the sourdough culture is not yet strong enough and you will need to add 3-5 grams of yeast to it. Assuming the pre-dough has worked well, you can now start by adding the grated peel of one orange, 200 grams of wheat flour type 550, 60 grams of warm water (at 40 degrees), 3 egg yolks, 40g sugar, 5g salt, a vanilla pod, 30g honey, and 80g of soft butter (taken out of the fridge the day before). Mix all these ingredients except the butter and chocolate drops in the mixer.

After mixing it for a few minutes, add half of the butter and knead for 20-30 seconds. Add the rest of the butter in the same manner, kneading it for 20-30 seconds each time. The dough should become quite sticky, and you should knead it gently before adding in the chocolate drops. After that, the dough needs to rise again for 60-90 minutes under a damp cloth.

After rising, it’s time to stretch and fold the dough. Take a portion of 550 grams and form it into a ball. Let the dough rest for 10 minutes before putting it in its traditional panettone mold. Let the dough rise again to the brim of the mold. It is suggested to place the dough in the oven at 30°C for 3-5 hours or leave it to rise at room temperature, covered and undisturbed for 6-10 hours.

When you finally bake it in the oven, bake it at 180°C for 30 minutes. Afterwards, reduce the temperature to 160°C and bake for an additional 20 minutes. The baking time may vary depending on the size of the Panettone.

In conclusion, making a Panettone is a time-consuming activity, but if done correctly, it’s certainly worth the effort. The fluffiness, the aroma of fresh oranges, vanilla and chocolate all come together to create a beautiful traditional Italian dessert. With patience and the right ingredients, you can make it at home and impress your friends and family.
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