1° Dough:

• g 700 Mix Blackery Forte/ Strong - Molino Dallagiovanna
• g 150 PH4, Balancepower - Molino Dallagiovanna
• g 450 water
• g 17 salt
• g 40 powder milk
• g 1 compressed yeast
• g 90 sugar
• g 100 egg yolk
• g 200 butter
• g 1748 total 

Instructions:

Put the Blackery Forte Mix, Balancepower, compressed yeast, powder milk, the water, the sugar, the salt, the egg yolk in the kneading machine and knead until obtain a homogeneous dough.

Add the butter and knead well.

Knead until to obtain a smooth dough. 

Kneading time: max 15/20 min

Final dough temperature: 26-27°C/78,8-80,2°F

Let the dough rise for 18–20 hours at 22–24°C/71,6-75,2°F (room temperature) or for 12 hours at 27–28°C/80,2-82,4°F until it has at least tripled in volume.

Prepare the emulsion for the following day

Emulsion: 

• g 50 Water
• g 60 Honey
• g 100 Dark chocolate (65%)
• g 210 Total

Instructions: 

Bring 100 g of water to the boil and melt the 65% chocolate and the honey in it. Leave it covered at room temperature

Ingredients: 

2° Dough:

• g 1748 1st dough
• g 300 Mix Blackery Forte/ Strong - Molino Dallagiovanna
• g 50 E-life – Molino Dallagiovanna
• g 135 water
• g 270 sugar
• g 300 egg yolk
• g 350 butter 82%
• g 210 Emulsion
• g 650 milk chocolate or dark chocolate chunks
• g 4013 total

Instructions:

In the mixer, add the 1st dough, flour, enzymes, and water—and mix well. Add the sugar and 1/2 of the egg yolks.

Mix well, then add ½ of the emulsion, ½ of the butter, and ½ of the egg yolks. Knead well, then add ½ of the emulsion, ½ of the butter, and ½ of the egg yolks.

(You may need to add a little more water.)

Add the dry suspension and knead for another 2–3 minutes to distribute them evenly.

Kneading time: 30 min

Final dough temperature: 26°C/78,8°F

Let the dough rest for 40 minutes as a single batch (preferably at 30–33°C/86-91,4°F).

Divide and weigh the dough, then shape it roughly.

Let it rest for 10 minutes on the work surface, shape it, and place it in the molds.

Place the molds in a proofing chamber at 33°C/91,4°F for 4–6 hours.

For 750 g molds: bake at 170°C/338°F for about 40–45 minutes.

(Time and temperature may vary depending on equipment.)

Heart temperature: 94–96°C/201,2-204,8°F.

Turn the panettone upside down and let cool for at least 8 hours at room temperature (22–23°C/71,6-73,4°F).

P.N: Temperature and cooking time vary according to the chosen dough size.