Truffle Panetone

Cut the top off the panetone, remove the center leaving a 2cm border on the bottom and sides

Crumb the removed panetone center and set aside

Truffle:

Bring the whole milk to a boil, add the chocolate and mix until melted

Add the cognac and the reserved panetone center

Fill the panetone cavity with this mixture, replace the top, wrap in plastic film and refrigerate for an hour

Sauce:

In a saucepan, combine the acacia honey, clear honey, and margarine and simmer until smooth

Add the melted milk chocolate and mix well until boiling

Let it cool and serve with truffle panetone

Keep the panetone refrigerated until serving.