Panettone al Cioccolato Fondente, Arancia Candita e Rum

14 hours ago
3 min read

Story of the Dish

This artisan panettone is inspired by one of the most elegant flavor combinations in Italian pastry: dark chocolate, candied orange, and aged rum. The bright citrus notes cut through the richness of the chocolate, while the rum adds warmth and depth without overpowering the delicate aromas of the naturally leavened dough.

Prepared with lievito madre and a slow 48-hour fermentation, this panettone develops a light, shreddable crumb and an intense buttery aroma. Large chunks of premium dark chocolate remain slightly soft after baking, creating pockets of rich chocolate in every slice. Finished with a glossy dark chocolate glaze, candied orange strips, and chocolate curls, it is both refined and festive.

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
Finely grated zest of 1 orange
120 g premium candied orange peel, diced
180 g dark chocolate (70%), chopped into large chunks
30 ml aged dark rum

Rum Syrup

70 ml water
50 g sugar
25 ml aged dark rum

Dark Chocolate Glaze

180 g dark couverture chocolate (70%)
35 g unsalted butter
40 ml heavy cream

Decoration

Candied orange strips
Dark chocolate curls
Candied orange cubes
Cocoa nibs
Edible gold leaf (optional)

Preparation

Prepare the Dough

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

For the second dough, gradually incorporate the remaining flour, sugar, egg yolks, salt, vanilla, orange zest, butter, and rum until the dough becomes smooth, shiny, and highly elastic.

Finally, fold in the dark chocolate chunks and candied orange peel, mixing gently to preserve the structure of the dough.

Proofing

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

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

Baking

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

Immediately insert skewers through the base and cool the panettone upside down for 10–12 hours.

Rum Syrup

Bring the water and sugar to a boil until dissolved.

Cool completely before stirring in the rum.

Using a pastry syringe, lightly inject the syrup into several points of the cooled panettone. The crumb should remain light and airy, never wet.

Chocolate Glaze

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

Pour the glaze over the cooled panettone, allowing it to flow naturally over the dome.

Decorate immediately with candied orange strips, chocolate curls, cocoa nibs, and a few flakes of edible gold leaf.

Chef's Tips

Use high-quality candied orange peel, not commercial orange-flavored cubes.
Choose a 70% couverture chocolate for a clean cocoa flavor and smooth melt.
An aged dark rum (8–12 years) gives complexity without overwhelming the citrus.
Let the panettone rest for 24 hours after glazing to allow the flavors to fully mature.