CHOCONETTONE

Preparation

• 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.