There’s something truly magical about biting into a slice of a Traditional Italian Chocolate Panettone Recipe. This fluffy, fragrant bread—packed with rich chocolate chunks—has been a festive staple in Italian households for generations. I love making it during the holiday season, but honestly, any time you crave that tender crumb with sweet melty pockets of chocolate is a good time for panettone. It’s a rewarding baking project that fills your kitchen with a warm, toasty aroma you’ll never forget.
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Why You’ll Love This
This Traditional Italian Chocolate Panettone Recipe is a harmonious blend of airy, tender dough with rich chocolate pieces that melt in your mouth. It’s as comforting as it is impressive, perfect for sharing with loved ones during the holidays or as a special weekend treat.
- Reliable Texture, Great Flavor: The slow overnight rise ensures a fluffy, light crumb that beautifully balances sweetness and buttery richness.
- Crisp–Golden Finish: Baking it until golden brown creates that signature crust with a slight crunch to contrast the soft interior.
- Pantry-Friendly Ingredients: You’ll mostly use common baking staples with the luxurious addition of chocolate chunks to elevate the classic panettone.
- Weeknight Easy, Weekend Worthy: With hands-on time under 30 minutes, you can prep this one evening and enjoy an indulgent bread the next day.
Ingredient Snapshot
To craft a Traditional Italian Chocolate Panettone Recipe that genuinely shines, I recommend choosing the best-quality ingredients you can find. The yeast must be fresh and the chocolate rich for that perfect balance of flavor and texture.
- All-purpose flour: Opt for a high-protein bread or strong flour if possible for better structure and rise.
- Active dry yeast: Always fresh and activated in warm milk to guarantee your dough rises well.
- Chocolate chunks and chips: Choose good-quality semisweet or bittersweet chocolate for luscious pockets of deep flavor.
- Butter: Unsalted, softened butter adds richness; avoid margarine to maintain texture integrity.
- Eggs: Large eggs at room temperature help with smooth mixing and a tender crumb.
- Citrus zest: Fresh orange and lemon zest add brightness and aroma that cut through the chocolate’s richness.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Traditional Italian Chocolate Panettone Recipe
Step 1 — Set Up & Season
Begin by activating your yeast in warm milk—around 100°F (38°C) is ideal. Too hot, and you risk killing the yeast; too cold, and it won’t froth properly. Give it 5 to 10 minutes until it becomes frothy and lively. Meanwhile, combine your dry ingredients—flour, sugar, salt—in a large bowl. Adding the citrus zest here infuses the flour with fragrant brightness. When you add softened butter, eggs, and vanilla extract, mix gently but thoroughly, then slowly pour in the foamy yeast mixture. Knead until you have a smooth, elastic dough. This step sets the stage for the soft, open crumb panettone is famous for.
Step 2 — Sear, Toast, or Mix
After mixing, cover your dough tightly with plastic wrap and refrigerate overnight. This slow, cold fermentation develops flavor and improves texture, making your panettone tender but structured. The next day, knead the chocolate chunks and chips evenly throughout the dough without melting them. This step is satisfying—you’ll see dark chocolate spots peek through every soft fold, promising luscious bites in each slice.
Step 3 — Finish for Best Texture
Place your dough into a greased panettone mold—these tall paper molds help the bread bake upward into its iconic dome shape. Let it rise in a warm draft-free spot for about 2 hours or until doubled in size; watch for a lofty but springy feel. Preheat your oven to 350°F (175°C), then bake for 40–45 minutes until the crust turns a warm golden brown and a skewer inserted comes out clean. Let it cool completely before slicing—this resting time is crucial so the crumb finishes setting and chocolate firms just right.
Smart Little Tips
Through my own baking adventures with this Traditional Italian Chocolate Panettone Recipe, here are some little insights that make a world of difference in your results.
- Doneness Cue: Look for a deep golden-brown crust and test baking by inserting a skewer; it should come out clean with just a few moist crumbs.
- Temperature Trick: Keep your proofing area warm but not hot (around 75°F) so the dough rises evenly without drying out.
- Make-Ahead Move: The overnight fridge rise is your best friend—it makes the dough easier to handle and enhances the depth of flavor.
- Avoid This Pitfall: Don’t skip the cooling time after baking or you’ll lose that soft texture—cutting too soon will make your panettone gummy.
Serving Ideas
Finishing Touches
I love pairing this panettone with a light dusting of powdered sugar or a drizzle of chocolate cream for an irresistible finish. If you’re feeling indulgent, piping soft chocolate cream inside adds a decadent surprise in every bite. The combination of citrus zest and melting chocolate creates layers of aroma and flavor that dance on your palate.
Pair It With
Serving your Traditional Italian Chocolate Panettone Recipe with a rich espresso, smooth cappuccino, or even a glass of sweet dessert wine complements the sweetness perfectly. A scoop of vanilla gelato alongside can be a dreamy way to turn a simple bread into a special dessert.
Easy Plating Upgrades
If you’re serving this for guests, try slicing it thickly and stacking it on a wooden board with seasonal fruit like figs or berries. A few sprigs of fresh rosemary or edible flowers can add a festive touch without much effort. Even simple parchment paper wrapping turns it into a charming holiday gift.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover panettone in an airtight container or wrapped tightly in plastic wrap. It will stay fresh and soft for up to 3 days at room temperature. Keep it away from direct sunlight or heat to preserve that tender crumb and the chocolate’s texture.
Freezing Tips
This panettone freezes beautifully. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. To thaw, let it sit overnight at room temperature. The texture and flavor hold remarkably well, making it easy to enjoy your favorite Traditional Italian Chocolate Panettone Recipe whenever the craving strikes.
Reheating Traditional Italian Chocolate Panettone Recipe Without Drying Out
To warm slices without drying them out, gently reheat in a 300°F oven for 5-7 minutes, wrapped loosely in foil. For quick reheating, a 10-15 second zap in the microwave with a slightly damp paper towel over the top helps maintain moisture. Avoid overheating, or the panettone will become tough and crumbly.
Frequently Asked Questions
Absolutely! Traditional panettone often includes dried fruits like raisins or candied citrus peel. For a chocolate version, mixing chocolate chunks and chips is fantastic, but feel free to experiment with your favorites.
You can bake your dough in a tall, round cake pan lined with parchment paper to mimic the shape. The mold helps with rise and shape, but the bread will still taste amazing.
The overnight cold proof is key for developing flavor and tenderness. It’s well worth the wait and makes your dough easier to work with during the second rise.
Yes, instant yeast can be used without proofing in warm milk. Just mix it with the flour and reduce the liquid slightly. However, proofing active dry yeast creates a more flavorful and reliable dough for panettone.
Final Thoughts
PrintPrint Recipe
Traditional Italian Chocolate Panettone Recipe
A traditional Italian Chocolate Panettone recipe featuring a soft, rich dough filled with chocolate chunks and chips, perfectly risen for a fluffy texture and baked to golden perfection. Ideal for festive occasions or a luxurious dessert.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 4 large eggs
- ½ cup warm milk
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Zest of 1 orange and 1 lemon
Filling
- 1 cup chocolate chunks (or mixed dried fruit)
- 1 cup chocolate chips
Optional
- Chocolate cream for piping
Instructions
- Activate Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for 10 minutes until frothy and activated.
- Mix Dough: In a large bowl, combine the flour, sugar, and salt. Add the softened butter, eggs, vanilla extract, and citrus zest. Gradually add the frothy yeast mixture and knead thoroughly until a smooth, elastic dough forms.
- First Rise: Cover the dough with plastic wrap and place it in the refrigerator. Let it rise overnight to develop flavor and texture.
- Add Chocolate: The next day, knead in the chocolate chunks and chocolate chips evenly throughout the dough.
- Second Rise: Transfer the dough to a greased paper panettone mold. Cover and let it rise in a warm spot until it doubles in size, about 2 hours.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Bake: Bake the panettone for 45 minutes, or until the crust is golden brown and a skewer inserted in the center comes out clean.
- Cool: Remove from the oven and let the panettone cool completely. Optionally, pipe in chocolate cream using a piping bag before serving.
Notes
- Use warm milk not hot to avoid killing the yeast during activation.
- Refrigerating the dough overnight helps develop better flavor and texture.
- If you don’t have a paper panettone mold, a tall, round baking pan lined with parchment paper will work.
- Make sure to fully cool the panettone before slicing to avoid crumbling.
- For a lighter flavor, substitute half the chocolate chunks with dried fruit like raisins or candied orange peel.
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