Belcolade Choconettone
Equipment
- knife
- Oven
- Sifter
- Mold
Ingredients
Choconettone
- 850 g Belcolade Lait Selection 34% Milk Chocolate Discs
- 150 g Belcolade Noir Selection 55% Dark Couverture Chocolate Discs
- 500 g Dried Panettone
Instructions
Choconettone
- Cut the Panettone into slices and leave to dry in the oven at 212℉/100°C for 180 minutes.
- Mix in the cutter and sift.
- Melt together and temper the two Belcolade Selection Lait & Noir Cacao-Trace chocolates, add the Panettone powder and pour into your favorite mold.
- Leave to crystallize at 61℉/16°C for 12 hours and demold.Enjoy!
Notes
TIP: if you want more softness, you can add concentrated butter weighing 1 to 3% of the weight of the chocolate.