Panettone Rocher

Method

1. In a stand mixer bowl, combine 440 g flour and 350 g cold water. Stir quickly until the water is absorbed. Let rest for 40 minutes for autolysis.
2. Start the mixer on low speed, mix for 2 minutes. Add 180 g lievito madre, 150 g sugar, and 10 g malt. Mix on low for 5 minutes.
3. Increase speed to medium and mix until the dough pulls away from the sides. Add 50 g of cold butter (from the first 80 g) and mix until absorbed.
4. Add 120 g egg yolks in three additions. For each addition, mix on low until absorbed, then increase speed to re-develop gluten before adding the next.
5. Add the remaining 30 g butter, mix until smooth. Check the dough temperature (must not exceed 27°C; if so, cool the dough). Cover and let rise at 20–22°C until tripled (about 12 hours for lievito madre).
6. Prepare chocolate butter: Heat 80 g fresh cream in a saucepan. Add 60 g chopped 70% dark chocolate; stir over low heat without boiling until mostly melted. Remove from heat, add 70 g cold butter, stir until smooth. Transfer to a bowl, cover, and refrigerate for at least 30 minutes until firm.
7. Prepare aromatic mixture: In a mini blender, blend 30 g candied orange peel with 5 ml vanilla essence until smooth. Set aside.
8. Start second dough: Add half of the 300 g second flour to the risen first dough in the mixer. Mix on low, gradually adding the remaining flour. Mix for about 5 minutes until fully incorporated. Scrape sides.
9. Add 6 g salt and 150 g sugar, mix on low until fully incorporated.
10. Add 40 g of the second butter (total 120 g), mix on low until absorbed.
11. Add 120 g egg yolks in three additions, using the same technique as before (low to incorporate, then high to re-develop gluten).
12. Add the aromatic mixture and 40 g of the remaining butter; mix on low until absorbed. Then add the final 40 g butter, mix until absorbed. Ensure temperature stays below 26°C.
13. Increase speed for 30–40 seconds to fully develop gluten. The dough should be smooth and elastic.
14. Keep half of the dough for the Rocher version. To this half, add the prepared firm chocolate butter and mix on low until incorporated. Then add 125 g chocolate drops, mixing gently until evenly distributed.
15. Turn the dough onto a work surface, fold a few times, shape roughly. Let rest uncovered for 45 minutes.
16. Grease hands and work surface with butter. Give the dough folds again, shape into a tight ball. Let rest for another 30 minutes.
17. Shape the ball again and place it in a 1 kg panettone paper mold. Let rise at 25°C until the dough reaches the rim of the mold.
18. Make a cross cut (scarpatura) on top with a knife. Place a knob of butter in the center.
19. Bake in preheated oven at 170°C for about 1 hour, until internal temperature reaches 94°C. If the top browns too quickly, cover with foil.
20. Immediately invert the panettone onto a wire rack. Cover with foil and a blanket to retain moisture. Let cool completely upside down (at least 12 hours).
21. (Optional) Warm Nutella until liquid, fill a syringe, and inject into several spots. Trim any overly browned edges.
22. Prepare coating: Melt 200 g dark chocolate (70%) over a water bath. Place the panettone on a rack over a tray. Pour the melted chocolate over the panettone, letting excess drip. Immediately sprinkle generously with 50 g hazelnut granules. Let the chocolate set.