08/06/2026
I don't claim to be an expert on panettone, but one thing I can say with certainty is that the crumb of a panettone with chocolate or cocoa butter inclusions will always be more open than one without. That is what I have been aiming for--to push the crumb and try to achieve the most open one I could get with ZERO chocolate, cocoa butter, enzymes, improvers, or lamination. I know plenty of people put white chocolate in their Classico panettone, but I personally don't want to. While I'm already happy with the texture and flavor of my Classico panettone, this batch is my favorite because the crumb is somewhat open without using all those things I mentioned. ❤️
