Festive Italian chocolate bread (Pane al cioccolato) - voila! Food

2022-12-30T05:45:30.567Z

Would you like a chocolate yeast cake or perhaps a slice of Italian delight? A recipe for a pastry similar to brioche and enriched with delicate flavors of coffee and cocoa and embedded with chocolate shavings. A slice that is a dream

Panna al chocolato.

A kind of brioche studded with chocolate with the aroma of coffee and cocoa (photo: Alon Mesika)

This year, fate worked and the two giants of the monotheistic holidays, Hanukkah and Christmas, met together for one big and particularly bright "Hanuchrims".

An exemplary example of how much color and joy is obtained when different beliefs meet with mutual appreciation and acceptance.

Throughout Europe this season, the bakeries and marketing chains are filled with special and festive pastries such as the Italian fantone - a type of brioche enriched with spices, candied citrus and, according to tradition - raised on a special sourdough or the German stollen bread and the pomp a l'huile (and pomp a l'huile, loosely translated - " oil pump") from the south of France based on olive oil.

Although Christmas and Hanukkah are already behind us, I still drew inspiration from them to make the festive Atalic chocolate bread, the preparation of which is less complicated than its counterparts and is suitable for everyone's palate.

A slice of it is a dream.

Italian chocolate bread (photo: Alon Masika)

This chocolate bread is actually a sweet pastry similar to brioche, enriched with delicate flavors of coffee, quality cocoa and of course chocolate chips that give a special softness to the loaf.

You can celebrate with it the upcoming new civil year or just pamper the family members with it on the weekend, cut a great slice with morning coffee, with after school chocolate for the kids and even for French toast on Shabbat, because every slice of it is a dream.

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In collaboration with KKL-Junk

Festive Italian chocolate bread

Ingredients

For the dough:
- 500 grams bread flour
- ½ tablespoon of dry yeast (15 grams)
- 5 tablespoons of sugar (60 grams)
- 1 tablespoon of quality cocoa
- 5 eggs
- 3 tablespoons (50 grams)
- 1 manhaspresso
- 2 tablespoons of milk
- 1 teaspoon of salt (9 grams)
- 150 grams of cold butter, cut into small cubes
- 80 grams dark chocolate in small coins or chopped
for baking:
- 4 tablespoons of sesame seeds to spread in the molds
- A little butter for greasing the mold
- 1 beaten egg + a tablespoon of water, for brushing
For the conversion table click here >

Preparation

How do you make Italian chocolate bread?

It is important to cool all the raw materials first.
1 Put all the ingredients except the butter and chocolate in a mixer, with a kneading hook.
Mix at a slow speed for about 3 minutes, until combined.
2 Increase to medium speed and mix for about 5 minutes.
Stop and let the dough rest for a minute.
Add the butter gradually and mix for another 3 minutes, until incorporated.
3 After the dough is smooth and gathers well from the sides and bottom of the mixer bowl, add the chocolate and mix at a slow speed, for about a minute or just until it is incorporated into the dough.
4 Place the dough in a slightly wide bowl, cover and let it rise for about an hour at room temperature (important not in a hot place).
5Fold the dough four folds, into itself for a kind of closed and tight envelope, cover and transfer to the refrigerator for another hour.
6 Fold the dough again in the same way, cover and let rise overnight in the refrigerator.
7 Transfer the dough to a lightly floured surface and divide into 2 equal parts.
Roll each part into a nice, tight ball and let it rest for 20 minutes.
Meanwhile, grease 2 English cake pans with butter and sprinkle a little semolina on the bottom and sides.
8 Roll each ball slightly on the surface of the work surface, to obtain a slightly elongated loaf and place in the greased molds.

Let the doughs rise for another hour and a half in the molds at room temperature.
9 At the same time, heat an oven to a static heat (without turbo) of 200 degrees or 170 degrees with turbo.
10 Beat the egg well with a spoonful of water and brush the loaves (it is important to invest in brushing).
Bake for about 35 minutes, until nice and deep brown.