Chocolate Colomba

Method

1. Refresh the sourdough starter three times during the day: at 9:00 AM mix 50 g of starter with 50 g of Manitoba flour and 25 ml of water; at 1:00 PM take 50 g of the refreshed starter and mix with 25 g of water and 50 g of flour; at 5:00 PM take 50 g and mix with 20 g of water and 50 g of flour. Let rest until 9:00 PM.
2. For the first dough, combine 100 ml of water with 80 g of sugar to make a syrup. Pour into the stand mixer bowl, add 50 g of refreshed sourdough starter and mix with the paddle. Add 235 g of Manitoba flour and knead for about 10 minutes until the dough comes together.
3. Switch to the dough hook. Add the 4 egg yolks (about 80 g) one at a time, waiting for each to be fully absorbed. Then add 65 g of soft butter in three or four parts, mixing well after each addition. Knead until the dough is smooth, elastic, and shiny. Cover with plastic wrap and let rest for 12 hours in a turned-off oven.
4. Prepare the aromatic orange paste: in a mixer, combine 20 g of candied orange, 8 g of honey, the grated zest of one orange, and vanilla (seeds of one pod or 2 teaspoons of essence). Blend for 2 minutes until a paste forms. Set aside.
5. For the second dough, place 85 g of Manitoba flour, 10 g of milk powder, 20 ml of milk, and 3 g of malt in the mixer bowl. Knead with the hook for about 10 minutes until the dough is smooth. Perform the windowpane test.
6. Combine 4 egg yolks (80 g) with 70 g of sugar and stir lightly. Add half of this mixture to the dough and mix until absorbed, then add the rest and mix for 7–8 minutes. Add the orange paste and mix for 3–4 minutes.
7. With the paddle, add 68 g of soft butter in two halves, mixing until fully absorbed. Switch back to the hook, then slowly add 28 g of melted (but not hot) butter. Knead until the dough is smooth and shiny.
8. If using chocolate chips, freeze 170 g of chocolate chips for at least 1 hour, then toss with 15 g of Manitoba flour. Add the chips (or 170 g of candied fruit) to the dough and mix gently on low speed until evenly distributed. Let the dough rest for 1 hour.
9. Butter the work surface and your hands. Turn the dough out and fold it onto itself to strengthen it (pearlatura). Divide into two pieces: one shorter and thicker (wings), one longer and thinner (body). Shape them and place in a 1 kg colomba mold. Let proof in a turned-off oven until the dough rises above the mold rim.
10. Bake in a static oven preheated to 160°C for about 30 minutes. Insert a thermometer into the center; when it reaches 95°C, the colomba is done. Immediately invert the colomba onto a cooling rack and let it cool upside down for at least 4 hours.
11. For the chocolate glaze, temper the chocolate: chop 150 g of milk chocolate and 100 g of dark chocolate. Melt to 45°C (microwave in 15-second bursts, stirring). Cool to 28°C by spreading on a cold surface, then reheat briefly to 28–30°C. Spread the tempered chocolate over the colomba. Decorate with granulated sugar, peeled almonds, or hazelnut crumbs as desired.
12. Let the glaze set at room temperature for about 1 hour. Place the colomba in a food bag, spray the inside with food-grade alcohol, seal, and wait at least 12 hours (ideally 48) before serving.