Panettone Rocher

Method

1. Prepare the lievitino: dissolve 25g fresh yeast (or 8g dry) in 60g water, add 100g panettone flour, mix with a fork, then knead briefly by hand until smooth. Place in a sealed container and let rise until tripled (about 1 hour with fresh yeast).
2. Start the first dough: mix 440g flour with 350g water in the bowl of a stand mixer. Stir with a fork just until water is absorbed. Cover and let rest 40 minutes (autolysis).
3. After autolysis, add the lievitino, 150g sugar, and 10g malt (or honey). Knead on low speed for 2 minutes, then increase speed and knead for 5 minutes until the dough comes together and pulls away from the bowl.
4. Add 50g cold butter in pieces and knead on medium speed until fully absorbed. The dough should be smooth and elastic (windowpane test).
5. Add 120g egg yolks in three additions: add the first portion, knead on low until absorbed, then increase speed briefly to re-strengthen the gluten. Repeat for the remaining portions. Finally add the remaining 30g butter and knead until incorporated. Check dough temperature (max 27°C).
6. Transfer the dough to a lightly oiled container, cover, and let ferment at 20-22°C until tripled (about 3 hours with baker's yeast).
7. Meanwhile, prepare the chocolate butter: combine 80g cream and 60g dark chocolate (70%) in a saucepan. Heat gently until chocolate melts (do not boil). Remove from heat, add 70g cold butter, and stir until smooth. Cover with plastic wrap and refrigerate until firm (about 30 minutes).
8. Prepare the aromatic mix: blend 30g candied orange peel with 5ml vanilla extract until smooth. Set aside.
9. After first fermentation, start the second dough. In the mixer, add half (150g) of the 300g additional flour to the first dough. Mix on low speed, then gradually add the remaining flour. Knead for 5 minutes on low speed. Scrape down the bowl.
10. Add 6g salt and 150g sugar. Knead on low until well mixed.
11. Add 40g cold butter and knead until absorbed. Then add the 120g egg yolks in three additions as before. Finally add the remaining 80g butter and the aromatic mix. Knead until the dough is smooth, elastic, and slightly tacky (windowpane test). Temperature should not exceed 26°C.
12. Divide the dough if making two varieties. For the Rocher version: while still in the mixer, add the chilled chocolate butter and 125g chocolate chips. Mix on low just until incorporated; do not overmix. The dough will become cocoa-colored.
13. Transfer the dough to a lightly floured surface. With a scraper, turn the dough onto itself, give it a few folds, then let rest uncovered for 45 minutes.
14. After the rest, with buttered hands, shape the dough into a ball. Place it in a paper panettone mold. Let rise at 25°C until the dough reaches the rim of the mold (about 3-4 hours).
15. Preheat oven to 170°C. Just before baking, make a cross-shaped cut (scarpatura) on top and place a small pat of butter in the center.
16. Bake for about 1 hour, until the core temperature reaches 94°C. If the top browns too quickly, cover with foil. Immediately after baking, invert the panettone (upside down) on a wire rack to cool completely (use special hooks if available).
17. Once cooled, optionally inject warm Nutella into the panettone using a large syringe.
18. Prepare the coating: melt 200g dark chocolate (70%) over a bain-marie. Remove any overly browned parts from the panettone, then dip or pour the chocolate over the panettone to cover it completely. Immediately sprinkle with 50g hazelnut crunch.
19. For storage, spray a little alcoholic beverage (96° alcohol) inside a cellophane bag, place the panettone inside, and seal tightly.