Chocotone is a traditional Christmas delight!
If you, like me, are a fan of homemade chocotone, then you are in the right article!
I'm going to teach you a recipe that will make everyone's mouth water.
Chocotone is a derivation of panettone, which was created in Italy, specifically in the city of Milan.
Toni, who was a baker, created the traditional recipe by chance, a mistake that became a great success and gained the baptismal name “pani di Toni”, in Portuguese it is “pão do Toni”.
However, the recipe only arrived in Brazil after the Second World War, along with Italian immigrants, being marketed in 1948 by Carlos Bauducco, and it was such a success that the traditional recipe continues to live throughout Brazil to this day.
One of the advantages of chocotone is that you can play with its filling, creating various savory and sweet flavors that only enhance the flavor of the recipe.
I'll first teach you the traditional panettone recipe and then we'll move on to chocotone.
Traditional panettone
Ingredients
- 30 grams of yeast
- ½ cup of sugar (tea)
- 2 cups of warm milk
- 1 egg
- ½ cup of oil
- 1 small spoon of salt
- 600 grams of wheat flour
- 320 grams of candied fruit
- 130 grams of black raisins
- Panettone essence
- Orange zest to go.
Preparation time
Start by mixing the liquids in the blender jar and then processing.
Afterwards, add the dried fruits and raisins and mix well.
Let the dough rest until it rises to almost double its size.
To finish, place on a preheated heat at 170ºC for 45 minutes.
Chocotone
Ingredients
- 2 tablets of biological yeast;
- 1 teaspoon of salt
- 1 cup of milk (tea);
- 2 cups of water (tea);
- 1 kg of wheat flour;
- 3 eggs;
- 1 cup of sugar (tea);
- 6 spoons of butter;
- 1 cup of dark chocolate (tea) cut into pieces.
Preparation time;
Start by processing the salt together with the yeast in a blender, then add the milk and eggs and beat again.
Add the butter and sugar gradually, without stopping beating.
Then add the wheat flour until it becomes thick and sticks to your fingers, then knead the dough until it stops sticking to your fingers.
To finish, add ½ cup of chocolate to the dough, then separate the dough into four pieces of equal size.
Fill four previously greased panettone molds and place in the oven, remove after browning.
Some sweet filling tips for your chocotone are nutella, brigadeiro in various flavors, such as nest milk, paçoca, fruits, among many other options.
If you like the savory flavor more, the best option is to fill the panettone with braised ground beef, four cheeses, Calabrian sausage, ham with mozzarella, among other delicious flavors.
Like the idea?
Share in the comments how your chocolate turned out! I'm curious to know.
Take the opportunity to take a look at the “5 essential tips to make your barbecue wonderful”.
