Do we crown the holidays by serving our loved ones a traditional dessert? In my house, there is no Christmas without Panettone: this year, however, I would like to cover it with a cascade of chocolate and embellish it with elegant decorations of frosted fruit and sugar paste!
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Identity Card of the Recipe
- 334 KCal Calories per serving
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Ingrediants
- 700 g of sweet panettone
- 300 g of dark chocolate
- 200 g of fresh cream
- Peel of untreated oranges
- About 50 g of sugar paste
- 50 g of raspberries or currants
- Pasteurized food: 50 g of egg white
- 1 tablespoon of sugar
- About 20 g of grated coconut pulp
Materials Needed
- Thermometer
- Spatula
- Bowls of various sizes
- Brush
- Microwave or saucepan for the bain-marie
- Mold for chocolates
Preparation
- First of all, dedicate yourself to the preparation of chocolates for the decoration of the panettone. Temper the chocolate to make it more crunchy. Chop the dark chocolate and melt a part until it reaches 50 ° C. At this point, add the other part of the dark chocolate to the melted one and mix quickly to lower the temperature: the mixture must reach 27-28 ° C. Place the container on the saucepan of the bain-marie or in the microwave for a few seconds, until let it reach 31 ° C.
What is the tempering of chocolate for?
Tempering is a particular technique that involves changing the temperature of the chocolate. In this way, you will be able to obtain a shiny, bright chocolate that melts easily in the mouth.- Pour a part of the chocolate (about 50 g) into the chocolate molds, then leave to set until solidified. As an alternative to tempering, chocolate molds can be filled with chocolate ganache.
- Mix the remaining tempered melted chocolate with the cream and leave to set in the fridge for 10-15 minutes or until it takes on a spreadable consistency.
- Meanwhile, frost the fruit (e.g. raspberries or currants). Beat an egg white (preferably pasteurized) with the tines of a fork. Brush the fruit with the egg white, then sprinkle the fruit with granulated sugar.
- Roll out the sugar paste with a rolling pin and, with a stencil in the shape of a star or snowflake, make the shapes.
- Now dedicate yourself to panettone: you can follow the homemade preparation or buy it ready. Cut a few centimeters from the canopy to level the surface. Cover the panettone entirely with the chocolate ganache, then place in the fridge until completely consolidated.
- Stick the shapes of sugar paste to the chocolate and decorate with grated coconut.
- Remove the chocolates from the mold.
- At this point, decorate the panettone with the frosted fruit, the orange peel and the chocolates.
For the vegan version
It is possible to prepare the vegan panettone, cover it with a ganache prepared with dark chocolate and vegetable cream, and frosted fruit obtained by brushing the fruit with a syrup of water and sugar, then covering it with crystal cane sugar.Alice's comment - PersonalCooker
A very simple decoration for a surprising result! Do you want to dare? Why not accompany the panettone with a delicate orange cream? Or perhaps with a nougat cream. How did you think about serving the panettone?Nutritional values and Health Comment on the recipe
Panettone Covered with Chocolate is a food that belongs to the group of sweets.
It has a high caloric intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly simple, saturated fatty acids and proteins of medium and high biological value. Cholesterol is significant and fiber is abundant.
Panettone Covered with Chocolate is not suitable for the diet of overweight subjects and / or those suffering from metabolic diseases such as hyperglycemia, hypertriglyceridemia and hypercholesterolemia. It is also not recommended in case of celiac disease and lactose intolerance. It is suitable for the lacto-ovo vegetarian philosophy but not for the vegan one.
The average portion of Panettone Covered with Chocolate is about 30-40g (100-135kcal).
