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Dark chocolate panettone served in slices, with soft interior
Decadent panettone loaded with chunks of rich, melting dark chocolate

Dark Chocolate Panettone

Author: Flavelo
Recipes Cakes and Desserts
Chocolate Panettone is the modern age's answer to prayers asking for the banishment of candied fruits. This 'Goloso' (gluttonous) version relies on bitter, quality dark chocolate, which melts into little pools in the dough during baking, then solidifies back into crunchy nuggets when cooled – or stays soft if eaten warm. The meeting of vanilla, buttery dough and cocoa is a universal source of happiness.
🕒 Prep Time 30 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 10 servings
🔥 Calories 320 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Panettone tin
  • Knife for chopping chocolate
  • Stand mixer

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Activate the yeast in the lukewarm, sugary milk (10 minutes).

Tip: The sugar in the milk is food for the yeast, speeding up the process.
2 ✓

Mix the flour, sugars, salt. Add the eggs, yeast and lukewarm melted butter.

Tip: Melted butter distributes more evenly, but it shouldn't be hot, because it scrambles the egg and kills the yeast.
3 ✓

Knead the dough for at least 10 minutes until elastic and smooth.

Tip: The secret to good Panettone is very thorough kneading.
4 ✓

Finally, knead in the chopped chocolate. Prove for 60 minutes in a warm place.

Tip: Use good quality chocolate, as the cocoa butter content gives the flavour experience.
5 ✓

Knock back, place in the tin, and prove again for 30 minutes.

Tip: Handle gently during the second proving, don't squeeze the gas out of it.
6 ✓

Bake at 170°C for 40-45 minutes. When done (skewer test), let cool.

Tip: The skewer inserted into chocolate might be messy, watch for dough crumbs on the skewer.

Recipe FAQ

Can I use chocolate chips?
Yes, bake-stable chocolate chips don't melt completely, they keep their shape. However, pieces of chocolate bar melt more rustically.
Doesn't the chocolate burn the dough?
Chocolate pieces on the surface can burn. Try to shape the ball so that the chocolate is inside, covered by dough.

Ingredients

  • 500 g Plain flour (strong)
  • 200 ml Milk
  • 90 g Sugar
  • 100 g Butter (melted, lukewarm)
  • 3 whole Eggs
  • 25 g Fresh yeast
  • 120 g Dark chocolate (min. 60%, chopped)
  • 1 tbsp Vanilla sugar
  • 1 tsp Salt