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✨ Turn your Christmas into a sweet celebration with the best homemade Chocotone! ???????? Discover all the secrets to creating this Christmas delight in an easy and delicious way. ????✨ Get ready to delight all palates with this irresistible recipe! SWEET PANETTONE DOUGH FIRST STAGE 75g Rosa Branca wheat flour 20g fresh biological yeast 60ml water SECOND STAGE 150g Rosa Branca wheat flour 65g sugar 1ml panettone essence 40g butter at room temperature 3 egg yolks 25 ml water 5g emulsifier 01 pinch of salt 100g chocolate chips PREPARATION METHOD DOUGH 1. In a mixer, mix all the ingredients from Step 01. Place in a bowl and let rest for 30 minutes or until doubled in volume. 2. In a mixer, mix all the ingredients from step 02, including the biga/sponge from step 01. 3. Once smooth, add the chocolate chips. Mix in the mixer. 4. Grease your hands and counter with a little oil, form a ball and place the dough in a panettone mold (ovenable paper mold greased with butter). 5. Let it rise until it doubles in volume. Brush with egg yolks and sprinkle granulated sugar over the surface. 6. Bake in a 500g panettone mold at 180C for approximately 40 minutes. FINISHING AND DECORATION 150g of semisweet chocolate 50g of a mix of broken nuts 20g of icing sugar Fondant decorations