Chocolate panettone. Why not? I saw that such a bread had resulted in a prize for the Il Buco Alimentari baker Kamel Saci. I was determined to adapt his version. Mine was made with ginger, tonka bean, and no butter, just olive oil!
It's basically the same formula, I've used in the past. Only now I adjusted the flour component with some superberb Valrhona cocoa! I even made a glaze with some walnuts instead of almond meal. The flavor and crunch was nice, as suggested by my friend and fratello Michele Forgione! Felice 2014!
Bella pane e Felice Anno Nuovo!
:^) breadsong
Hey Breadsong! Grazie a te, Felice Anno Nuovo!
Jeremy
Hi Jeremy
Great Panettone!
This is mine :
http://www.teresal.proboards.com/thread/1162/panettone
Buon Anno e un Felicissimo 2014
Happy New Year and a Very Happy 2014
Elvira
Beautiful bake, chef. Nothing like the chocolate version. I used to blend white chocolate and sour Montmorency cherries at the bakery. I love the “Rulli” method of cooling them, to retain the height! happy new year to you.