Complexity level  

CT ZA306


1 Choconettone
  • Belcolade Selection Lait Supreme Cacao-Trace 850 g
  • Dried Panettone 500 g
  • Cut the Panettone into slices and leave to dry in the oven at 100°C for 180 minutes.
  • Mix in the cutter and sift.
  • Melt together and temper the two Belcolade Selection Lait & Noir Cacao-Trace chocolates, add the Panettone powder and pour into your favorite mold.
  • Leave to crystallize at 16°C for 12 hours and demold.

TIP: if you want more softness, you can add concentrated butter weighing 1 to 3% of the weight of the chocolate.

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