Decadent Chocolate Orange Panettone

Elevate Your Holiday Traditions with Decadent Chocolate Orange Panettone

Are you ready to transform your holiday baking into an unforgettable experience? Look no further than this exquisite Chocolate Orange Panettone. This beloved Italian yeast bread, reimagined with a delightful combination of candied orange and rich bittersweet chocolate, promises to become a cherished new tradition. Forget dry, crumbly loaves; this recipe delivers a sweet, moist, and incredibly flavorful panettone that will fill your home with the enchanting aroma of Christmas.

A Journey of Flavors and Rediscovered Heritage

My connection to Italian cuisine wasn’t inherited in the traditional sense. My grandfather, a first-generation Sicilian-American, focused on assimilation into American culture, a common path for many immigrants of his era. Consequently, much of his rich cultural heritage, including culinary traditions, wasn’t explicitly passed down. I didn’t grow up with the comforting presence of an Italian nonna teaching me the secrets of the kitchen, nor did panettone grace our holiday table. Our Christmases, like those of many American families, were marked by candy canes and classic sugar cookies – treats I still adore, as evidenced by the numerous peppermint recipes and cookie recipes available on my site.

However, destiny had a delicious plan for me. While working my way through college, I took on a role as a pastry chef at a catering company. This wasn’t just any catering company; it was run by a vibrant Italian-American family, whose passion for food permeated every aspect of their business. Many of their events celebrated Italian culture, and their culinary offerings reflected an authentic taste of Italy. It was during this pivotal time that I discovered a profound passion for Italian food and immersed myself in the wonderful traditions that had eluded my early upbringing.

Embracing Italian Holiday Traditions

The holiday season at the catering company was particularly magical. Special dishes, reserved exclusively for this time of year, would emerge from the kitchens. The dessert tables, in particular, were a spectacle – piled high with delicate pizzelles, fluffy zeppoli, and sticky, sweet struffoli. The kitchens would transform into a bustling hub of activity, with aunts and grandmas joining in, generously sharing their holiday customs and culinary wisdom. I devoured every moment, literally and figuratively, soaking in the stories and flavors that connected me to a heritage I hadn’t known.

Even after graduating from design school and embarking on a career in architecture, my passion for Italian food never waned. For years, it was all I wanted to cook and eat. It felt deeply ingrained, a culinary thread connecting me to my dad’s family and a culture I had grown to love. The desire to create classic Italian confections, especially panettone, grew stronger with each passing holiday season.

The Art and Challenge of Homemade Panettone

What you see here represents my very first attempt at homemade panettone. This iconic Italian sweet bread, traditionally enjoyed during Christmas, has always been on my baking bucket list. It’s a notoriously challenging bake, known for its intricate process and requiring a significant investment of time and patience. Many home bakers, myself included, can feel intimidated by its reputation.

The journey begins with a starter, often called a “biga” or “poolish,” which provides a depth of flavor and a beautiful open crumb that is characteristic of authentic panettone. The idea of cultivating a starter initially felt daunting. However, I want to reassure you: don’t let the concept of a starter intimidate you. At its core, it’s a simple blend of flour, yeast, and water. The key is to plan ahead, as this starter requires a resting period of 8 to 12 hours, typically overnight, to fully develop its rich qualities. This initial step is crucial for the complex flavors and airy texture that define a truly magnificent panettone.

Learning and Growing as a Bread Baker

My panettone isn’t perfect, and that’s perfectly okay. If you’re a regular reader, you know that bread baking isn’t my strongest suit. Cakes, on the other hand, I can talk about all day! I confess to being a timid bread baker, always needing a reliable recipe as a starting point before I dare to improvise. Developing a complex bread recipe completely from scratch is a skill I’m still striving to master, and I often second-guess myself at every turn. But I’m committed to learning and improving.

The only way to excel at anything is through consistent practice. With each foray into the world of yeast breads, I gain invaluable experience and insight. This particular loaf, for instance, developed a slight crack on top. I suspect this was due to under-proofing. Enriched doughs, like panettone, which are laden with eggs, sugar, butter, and heavy inclusions like fruit and chocolate, tend to rise more slowly and less dramatically than lean doughs. Their richness inhibits the yeast’s activity somewhat, making it harder for them to double in size. This is a common challenge with panettone, and it’s a learning point for future bakes.

The Irresistible Flavor of Chocolate Orange Panettone

Despite its minor imperfections, the panettone baked up beautifully – tall, wonderfully light, and incredibly moist. The aroma alone was intoxicating, a sweet, yeasty perfume that promised deliciousness. The candied orange peel, distributed generously throughout the loaf, permeates every bite with a sweet, citrusy essence, reminiscent of a delicate marmalade. And then there are the big, melty chunks of bittersweet chocolate, a perfect counterpoint to the brightness of the orange. The deep, slightly bitter notes of the chocolate balance the citrus sweetness in the most exquisite way, creating a truly harmonious flavor profile that is utterly Christmassy.

For the ultimate indulgence, I highly recommend enjoying this panettone warm. The warmth softens the chocolate to a gooey perfection and releases even more of those fragrant orange notes. It’s a truly unforgettable treat, embodying the festive spirit of the season. Serve it as a luxurious breakfast with coffee, an elegant afternoon snack with tea, or a show-stopping dessert with a dollop of mascarpone cream. This chocolate orange panettone is not just a bread; it’s an experience, a celebration of flavor and tradition, perfect for gifting or savoring with loved ones.

Follow my “Bread Recipes” board on Pinterest for more inspiration!

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5 stars (1 rating)

Chocolate Orange Panettone

Servings:

12
servings

Prep Time:

30
mins

Cook Time:

45
mins

Resting Time:

1
d

Total Time:

11
hrs
15
mins

Take your holiday tradition to the next level with this chocolate orange panettone! Sweet, moist Italian yeast bread, studded with citrus and chocolate.

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Ingredients

For the starter

• 
  3/4
  cup
  
  
  (93.75
  g)
  
  
  all-purpose flour
  
• 
  1/16
  teaspoon
  
  
  (0.06
  teaspoon)
  
  
  instant yeast
  ,
  (just a pinch)
• 
  1/3
  cup
  
  
  (83.33
  ml)
  
  cool water

For the dough

• 
  
  all of the starter,
  (above)
• 
  2 1/4
  cups
  
  
  (281.25
  g)
  
  
  all-purpose flour
  
• 
  1/3
  cup
  
  
  (66.67
  g)
  
  
  granulated sugar
  
• 
  1/4
  cup
  
  
  (56.75
  g)
  
  unsalted butter,
  (half a stick), softened
• 
  1/4
  cup
  
  
  (62.5
  ml)
  
  lukewarm water
• 
  2
  
  
  large eggs
• 
  1
  tablespoon
  
  
  
  instant yeast
  
• 
  1 1/4
  teaspoons
  
  
  (1.25
  teaspoons)
  
  
  kosher salt
  
• 
  1
  teaspoon
  
  
  
  vanilla extract
  
• 
  1
  teaspoon
  
  
  
  orange blossom water
  
• 
  1
  cup
  
  
  (150
  g)
  
  
  diced candied orange peel
  
• 
  1
  cup
  
  
  (175
  g)
  
  
  bittersweet chocolate pieces
  

Instructions

To make the starter:

• Place the flour, yeast, and water in a large mixing bowl and stir together until combined.
• Cover, and allow to rest for 8 to 12 hours, or overnight.

To make the panettone:

• To the bowl of starter, add the flour, sugar, butter, water, eggs, yeast, salt, vanilla, and orange blossom water.
• Mix on medium-low speed (using a dough hook) until combined, then knead for 10 minutes.*
• Cover, and allow to rise in a warm place for 1 to 1 1/2 hours.
• Gently deflate the dough, then knead in the candied orange peel and chocolate.
• Shape it into a ball and place it in a paper panettone mold.
• Cover, and allow to rise for 1 to 1 1/2 hours.
• Preheat the oven to 400 degrees F.
• Bake the panettone for 10 minutes, then turn the oven down to 375 degrees F, and bake for another 10 minutes.
• Turn the oven temp down to 350 degrees, and bake for 25 minutes more.**

Notes

*The dough was very sticky, so I let my mixer do the kneading.

**Tent the panettone with aluminum foil if the top is becoming too brown.

Chocolate orange panettone keeps for up to a week, tightly wrapped, at room temperature.

©Baking a Moment

Calories:
303
kcal
,

Carbohydrates:
48
g
,

Protein:
5
g
,

Fat:
9
g
,

Saturated Fat:
7
g
,

Cholesterol:
37
mg
,

Sodium:
282
mg
,

Potassium:
148
mg
,

Fiber:
1
g
,

Sugar:
20
g
,

Vitamin A:
160
IU
,

Vitamin C:
0.1
mg
,

Calcium:
58
mg
,

Iron:
1.8
mg

Cuisine:
Italian

Course:
Breakfast, Brunch, Dessert, Snack

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