Homemade Chocotone: Chocolate Panetone
The chocolate version, which sells as well in Brazil as the original. The same tall, stringy dough, without candied fruit and with chocolate chips that have to survive the oven without melting away. Around 45 minutes of work and five hours of rising.
Ingredients
- 500 g bread flour
- 100 g sugar
- 10 g dried yeast (or 30 g fresh)
- 4 eggs
- 150 ml warm milk
- 120 g soft butter
- 1 tsp salt
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 250 g chocolate chips or roughly chopped chocolate
- 1 paper panetone mould (500 g)
Method
- 1
Dissolve the yeast in the warm milk with a spoonful of the sugar and wait 10 minutes until it foams.
- 2
Mix the flour with the remaining sugar, the cocoa and the salt. Add the eggs, the yeast and the vanilla, and knead until it comes together.
- 3
Work in the butter a little at a time. Knead 15 minutes until the dough pulls away from the bowl and turns elastic.
- 4
Cover and leave to double, 2 to 3 hours.
- 5
Chill the chocolate in the fridge beforehand and fold it in only now, once the dough has been knocked back. Cold and added last, it reaches the oven whole instead of dissolving during kneading and staining the whole crumb.
- 6
Shape into a ball without overworking it and transfer to the paper mould.
- 7
Leave to rise until two fingers below the rim, about 2 hours.
- 8
Bake at 170 °C for 45 minutes. Cocoa dough darkens before it is done, so go by a skewer coming out clean rather than by colour.
- 9
Push two skewers through near the base and hang it upside down until completely cold.