Panettone ai Tre Cioccolati (Italian Three-Chocolate Panettone)

18 hours ago
3 min read

Story of the Dish

For chocolate lovers, few desserts are more indulgent than a well-made Panettone ai Tre Cioccolati. This modern artisan interpretation replaces candied fruit and raisins with three carefully selected chocolates: bittersweet dark chocolate, creamy milk chocolate, and fragrant white chocolate.

The secret is balance. Large chunks of premium chocolate are folded into the dough only after the gluten has fully developed, allowing each variety to melt differently during baking. The result is a naturally leavened panettone with a light, airy crumb and pockets of rich chocolate in every slice. Finished with a silky dark chocolate glaze and delicate chocolate decorations, it is elegant enough for the holiday table and irresistible year-round.

Ingredients

Yield: 1 Panettone (about 1 kg)

First Dough

220 g strong bread flour (W380–400)
75 g active lievito madre
70 g sugar
60 g water
80 g unsalted butter
65 g egg yolks

Second Dough

Entire first dough
80 g bread flour
70 g sugar
80 g egg yolks
70 g unsalted butter
8 g fine sea salt
Seeds of 1 vanilla bean
100 g dark chocolate (70%), roughly chopped
100 g milk chocolate, roughly chopped
100 g white chocolate, roughly chopped

Dark Chocolate Glaze

180 g dark chocolate (70%)
40 g heavy cream
30 g unsalted butter

Decoration

Dark chocolate curls
Milk chocolate shavings
White chocolate curls
Chocolate pearls
Gold leaf (optional)

Preparation

Prepare the Dough

Prepare the first dough following the traditional panettone method and allow it to ferment for 10–12 hours, or until tripled in volume.

For the second dough, knead in the remaining flour, sugar, egg yolks, salt, vanilla, and butter until the dough becomes smooth, glossy, and elastic.

Only after the gluten is fully developed, gently fold in the three chocolates. Mix just enough to distribute them evenly without melting or breaking the pieces.

Proofing

Shape the dough into a tight ball and place it inside a 1 kg panettone paper mold.

Proof at 82–86°F (28–30°C) for 5–7 hours, until the dough rises about 2 cm below the rim.

Baking

Bake at 340°F (170°C) for 50–55 minutes, until the internal temperature reaches 197–199°F (92–93°C).

Immediately cool the panettone upside down using metal skewers for 10–12 hours to preserve its tall structure.

Chocolate Glaze

Melt the dark chocolate with the heavy cream and butter until perfectly smooth and glossy.

Allow it to cool slightly before pouring it over the completely cooled panettone.

Let the glaze flow naturally down the sides for an artisan finish.

Decoration

Before the glaze sets completely, decorate with dark, milk, and white chocolate curls, chocolate pearls, and, if desired, a few flakes of edible gold leaf.

Allow the glaze to crystallize for about 30 minutes before serving.

Chef's Tips

Use couverture chocolate with a high cocoa butter content for the best melting quality.
Chop the chocolate into large chunks rather than using chips, which melt too quickly.
Keep the chocolate cold before incorporating it into the dough.
Avoid overmixing after adding the chocolate to maintain distinct pockets throughout the crumb.