Chocolate panettone

Recipe

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ingredients	preparation
1750g sugar 1000g Water at 30ºC make a syrup with the sugar 2000g sourdough 1250g egg yolks 4000g strong flour	Put all of the ingredients in the mixer to generate the gluten. Then, a little bit at a time, add the yolks, water and finally the butter and salt.
1000g egg yolks 500g water at 28°C 2500g butter	Finish the mixture at 260 °C. It is very important that the mixture is homogeneous, smooth and shiny. Leave in a bowl greased with butter so that it can develop much better in the fridge. Fold the dough a few times so that it ferments well. Once it has tripled in volume over 12-14 hours, continue with the second mixture.

ingredients	preparation
1500g strong flour 450g sugar 150g inverted sugar syrup 750g egg yolks 200g orange paste 750g butter 120g salt 8000g Chocolate couvertures - Sankual - drops - 5 kg bag 50g Cocoa powder and cocoa products - Selección 22 - 1 kg bag	Mix the flour together with the previous mixture for a minimum of 5 minutes in order to generate the gluten. It is very important to add the salt at the same time as the butter, but never the orange paste at the same time as this can split the mixture. Mix well and at the final stage, add the chocolate. Leave to cool for 1 hour all together. Once this hour has passed, weigh out 750 grams of panettone and make into a ball shape. Leave to rest in wooden containers for 30 minutes. Shape the pieces and put them into the moulds. Ferment for 7 hours. Once fermented, put the glaze and sugar on top. Bake at 150 °C for 40 minutes until the interior reaches 92 °C. Pierce the panettone once it has come out of the oven and turn upside down until it has cooled.

ingredients

preparation

Mix the flour together with the previous mixture for a minimum of 5 minutes in order to generate the gluten.
It is very important to add the salt at the same time as the butter, but never the orange paste at the same time as this can split the mixture.
Mix well and at the final stage, add the chocolate.
Leave to cool for 1 hour all together.
Once this hour has passed, weigh out 750 grams of panettone and make into a ball shape. Leave to rest in wooden containers for 30 minutes.
Shape the pieces and put them into the moulds.
Ferment for 7 hours. Once fermented, put the glaze and sugar on top.
Bake at 150 °C for 40 minutes until the interior reaches 92 °C.
Pierce the panettone once it has come out of the oven and turn upside down until it has cooled.

ingredients	preparation
1500g almond flour 600g powdered sugar 750g egg whites 60g starch 4g salt 30g Cocoa powder and cocoa products - Selección 22 - 1 kg bag	Mix all of the ingredients together and leave to chill in the fridge for oneday to ensure it is well hydrated.