IRCA | CHOCOLATE PANDORO

CHOCOLATE PANDORO

A classic Italian large leavened, two-kneaded and made with chocolate.

Difficulty level

Ingredients

DOLCE FORNO MAESTRO g 6500
water g 2000
unsalted butter 82% fat - soft g 1300
eggs g 750
fresh yeast g 36

Preparation

- Start with DOLCE FORNO, brewer’s yeast and water.
- When the dough is formed, add the eggs several times, until a smooth structure is obtained and the glutinous mesh is well formed.
- Finally, insert the butter twice and continue to knead until the dough is elastic and dry at a temperature of 26/28 ºC.
- Leave to rise at 30 ºC for 4,30 hours, or at least until it triples.


WARNING:
- It is advisable to make the "spy", putting 333 g of finished dough in a 1 liter jug to verify the effective triplication.
- If the temperature of the first dough should be above 28 ºC, it will be necessary to reduce the time of the first rising.

Ingredients

SINFONIA CIOCCOLATO FONDENTE 68% g 2000
water - 70°C g 1500
Cacao 22-24 200
unsalted butter 82% fat - Soft g 2500
egg yolk g 500
caster sugar g 500
honey g 300

Preparation

- Add chocolate chips to the hot water and emulsify with the help of a minipimer.
- Once all the chocolate has melted, add the cocoa 22-24 to the jug and continue mixing.
- Turn the butter into a leaf mixer.  
- Whiten the yolk with the sugar but do not whisk it and add it to the butter.
- Separately heat the cocoa butter to 50 ºC and add the honey, then add the flavourings and the orange paste.
- Mix and add to butter.
- Add the chocolate ganache and stir for a few minutes.
- Store at room temperature until used covered with a film layer.

Ingredients

DOLCE FORNO MAESTRO g 4500
egg yolk g 1000
caster sugar g 500
salt g 120
egg yolk g 1000
SINFONIA CIOCCOLATO FONDENTE 68% g 4500

Preparation

- Add the OVEN CAKE and yolk to the first dough (1) and start kneading. 
- When the dough is well formed, add the sugar and salt. 
- Insert the remaining yolk (2) three times. 
- Add the emulsion several times until the dough is smooth and dry.
- Finish with the 68% chocolate chips placed in the refrigerator for at least 2-3 hours.
- Check that the temperature of the dough is 26-28 ºC.

- Kneading time: 40/50 minutes in kneading machine with dipping arms.

Final composition

- Do not let it rest and divide it in the size of 1050 gr. Roll tightly and place in the moulds previously buttered with ointment butter.
- Place relative humidity of about 70% at 21 ºC for about 15 hours or until the dome reaches the edge. 
- Do not prick the surface before cooking to avoid cracking the dome.
- Bake at 165 ºC for about 50 minutes.
- After cooking, check with the help of a thermometer that the heart product has a temperature between 96/98 ºC.
- Allow to cool in the moulds for about 2 hours and remove the moulds.
- Leave them to dry for 6 to 7 hours upside down and pack in moplefan bags.

WARNINGS
How to Calculate the temperature of the water in the first dough:
This method is correct if you have a kneader with dipping arms, if alternatively you have a spiral mixer, keep in mind that the same tends to heat the dough a lot, thus reduce the water temperature by at least 5°C.

In order to obtain the correct final temperature of the dough, let’s assume 26° C, follow the diagram below. 


It will be necessary to know and then measure 3 values: 
1) the value of the ambient temperature
2) the temperature value of the Dolce Forno
3) the value defined in function of the mixer used (plunger 15, spiral or planetary mixer 20).


CALCULATION: Final Temperature 26°C x 3 (fixed number) = 78 - value 1 (e.g. 20 °C) - value 2 (e.g. 18°C) - value 3 (e.g. 15) = 78-20-18-15 = 25 which will be the temperature of the water in the first mixture using a dipper

Recipe created for you by Mirko Scarani

Pastry Chef