Flour
3 1/2 cups of wheat flour
1 packet of biological yeast (15g)
4 tablespoons of butter
1/2 cup of sugar
2 eggs
5 drops of essence for panettone
1 tablespoon of maraschino liqueur
2 tablespoons of dark chocolate powder
Filling
200g of chopped semi-sweet chocolate
Coating
200g of semi-sweet or milk chocolate
Utensils
Prepared panettone molds (500g)
Flour
3 1/2 cups of wheat flour
1 packet of biological yeast (15g)
4 tablespoons of butter
1/2 cup of sugar
2 eggs
5 drops of essence for panettone
1 tablespoon of maraschino liqueur
2 tablespoons of dark chocolate powder
Filling
200g of chopped semi-sweet chocolate
Coating
200g of semi-sweet or milk chocolate
Utensils
Prepared panettone molds (500g)
On a surface, make a crown with the flour, place the rest of the ingredients in the center and gradually incorporate the flour, kneading until you get a homogeneous dough
If necessary, add more flour
Place the dough in a bowl, cover with plastic wrap and let it rest until it doubles in volume
Open the dough on a floured surface, add the chocolate, mix again for a bit and divide the dough into two parts
Place the doughs in the molds and let them rise again
Put it in the preheated oven (180°C) for 30 minutes
Coating
Melt your chosen chocolate in a water bath and cover the panettone.
