Baking » Chocolate Panettone

Chocolate Panettone


I present to you his majesty the Chocolate Panettone!

The Panettone is the Italian Christmas cake that was originally invented in Milan.

The legend tells the Panettone was born in preparation for a banquet at the court of Ludovico il Moro of the Sforza family, dukes of Milan.

The chef had a problem with the cake, that burned in the oven, and at the last moment, he tried to remedy by mixing the remaining ingredients he had at hand: flour, eggs, butter, raisins, candied citron peel and throwing the dough into the oven.

The cake was a great success and since then it has been prepared during the Christmas period and represents the very symbol of Christmas, not only in Milan but throughout Italy.

Panettone side view
Panettone side view

Coming to the recipe, we present here the Chocolate version of Panettone, not the original one.

Do not be intimidated at all because this Panettone does not require either very old sourdough or other yeasts that must be managed, but a simple biga made 24h before starting to knead and stored at 18°C (65°F).

The result will be a very soft dough that will absolutely not make you regret those made with sourdough!

Of course, it is not as simple as other sponge cakes, and it still requires three days, but … believe me, it is absolutely worth it!

Panettone slice
Panettone slice

This Chocolate Panettone recipe is taken from the blog Magie dal forno (in Italian) where you can also find other interesting recipes.


Chocolate Panettone

Yield: 8
Prep Time: 2 hours
Cook Time: 50 minutes
Rest Time: 2 days 2 hours
Total Time: 2 days 4 hours 50 minutes

Chocolate Panettone, the Italian traditional Christmas cake enhanced with chocolate drops!


  • For a 1 Kg (2.2 pounds) panettone


  • 100 gr (3.5 ounces) wheat bread flour (w 350)
  • 45 gr (1.6 ounces) water
  • 1 gr (0.035 ounces) fresh brewer's yeast or 0.33 gr (0.012 ounces) dry brewer's yeast

First dough

  • The biga (prepared the day before)
  • 81 gr (2.86 ounces) sugar
  • 46 gr (1.62 ounces) of water
  • 55 gr (1.94 ounces) egg yolks
  • 187 gr (6.6 ounces) bread flour
  • 1 gr (0.035 ounces) fresh brewer's yeast or 0.33 gr (0.012 ounces) dry brewer's yeast
  • 25 gr (0.88 ounces) of water
  • 50 gr (1.76 ounces) yolks
  • 120 gr (4.23 ounces) butter in chunks, softened

Second dough

  • The first dough
  • 1 gr (0.035 ounces) fresh brewer's yeast or 0.33 gr (0.012 ounces) dry brewer's yeast
  • 80 gr (2.82 ounces) bread flour
  • 21 gr (0.74 ounces) egg yolks
  • 20 gr (0.71 ounces) sugar
  • 27 gr (0.95 ounces) butter in chunks, softened
  • 6 gr (0.21 ounces) salt
  • 1 vanilla bean
  • 90 gr (3.17 ounces) white chocolate drops
  • 25 gr (0.88 ounces) dark chocolate drops
  • 25 gr (0.88 ounces) milk chocolate drops


Day 1 - Biga

  1. In a bowl mix the water and yeast using a fork.
  1. When the yeast has dissolved, add all the flour and stir.
  2. Try to break it up so as to wet all the flour, but without compacting the dough, which must be "torn", do not knead the dough, the biga must not heat up.
  3. Wrap the bowl with plastic wrap and reserve at 18°C (65°F) for 18 hours.

Day 2 - First dough

  1. Put the sugar, the first part of water, the egg yolks and the biga in the stand mixer. Use the hook and start the mixer at the lowest speed trying to melt the biga which will remain in pieces anyway (but it is not a problem).
  2. After a couple of minutes, add the remaining flour. Mix for at least 3-4 minutes and if necessary turn it off and with the help of a spatula try to collect the flour that may not have been collected well from the hook. At this point, stop and let it rest.
  3. After 15-20 minutes, start again the mixer, you will already notice a change in the texture of the dough, it will have already developed some gluten network, slightly increase the speed.
  4. After 5-6 minutes, the dough will begin to be more full-bodied and this is the most critical part, do not be hasty. Slowly start pouring the yeast, the remaining water, when it has absorbed it well, add the yolks gradually, increase the speed a little more, and let it go for 2 minutes then turn off and pause for 10 minutes.
  5. Turn the mixer back on and set the speed to almost maximum and let it go until the dough is stringy at 90%, do not exceed. Turn off the machine pull off a golf-ball-sized piece of dough and stretch it into a thin sheet between your fingers. If the gluten is well-developed, the dough will stretch into a paper-thin film without breaking it and is ready to receive the butter. Otherwise, turn on again the mixer and repeat the test when you think it is stringy.
  6. At this point, turn the mixer back on, put it to the maximum and add 2-3 pieces of butter, then 2 more until it is finished. In the end, it must be a very firm dough and well detached from the bowl but it must not be too shiny, that is the sign that it has been over kneaded.
  7. Put in a bowl, wrap it with plastic wrap and let it triple at a temperature between 22°C (72°F) and 26°C (79°F), it will take from 12 to 16 hours, the higher the temperature, the lower the time.

Day 3 - Second dough

  1. Put the dough in the refrigerator for 40 minutes and in the meantime prepare the ingredients for the second dough.
  2. Extract the vanilla seeds by cutting the bean lengthwise.
  3. Find a place where you will put Panettone to cool (see following point 11.)
  4. Take the dough from the refrigerator and put it in the mixer, using the hook, start it slowly, after 1 minute, add all the flour and let it mix well with the dough, if necessary, stop the mixer and use a spatula to help the process. When all the flour has been absorbed, set to the maximum speed and add the egg yolks, alternating them with the sugar and the yeast. The dough needs to be again stringy and detach itself bowl, it will take about 15 minutes.
  5. At this point add the butter and vanilla always at maximum speed. Once the butter has been well absorbed, add the salt in 2 stages then turn off the machine and check the dough. If it is firm and very elastic, turn the machine back on, at minimum speed and add the chocolate chips. Let the chocolate drops mix, turn off, turn the dough over to ensure that the drops mix evenly.
  6. Remove the dough from the bowl and place it on the table. Let it rest for at least 50 minutes, covered with a large enough bowl, then start the dough rounding. Rest for another 10 minutes and do again the dough rounding. This procedure serves to give the right tension to the dough so that it rises during cooking, creating a nice dome.
  7. Put the dough in the panettone paper mold and place it in a warm place, like the oven with the light turner on.
  8. When the dome reaches the edge, your panettone is ready to be baked. Leave it at room temperature for 1 hour so that it creates the skin.
  9. Preheat the oven at 130°C (270°F) and insert a saucepan full of water to create steam. Make a sharp but not too deep cross-shaped cut and lift the flaps. Under each flap put a little butter and one in the center, then put the flaps back towards the center.
  10. Place the panettone in the oven on the grate in the first guide from the bottom and cook for 10 minutes, then raise the temperature to 150°C (300°F) and cook for 10 minutes, raise again to 160°C (320°F) for 10 minutes, 170°C ( 340°F) for 10 minutes and 180°C (360°F) until cooked. If you have an oven temperature probe, the internal temperature should be 93-94°C (200°F).
  11. Once out of the oven, quickly insert the skewers from side to side horizontally near the bottom, turn the panettone upside down and hang it for 16-20 hours.
    You can use for example a large and tall pot (or two stacks of books): Panettone upside downImage from Dolcimaterieprime


Temperatures and rest times need to be accurate!

Needed equipment:
Stand mixer
2 skewers
Panettone paper mold (7 inches diameter)

Nutrition Information
Serving Size 1
Amount Per Serving Calories 500

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