Name: Easy Chocolate Panettone
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 7 grams Dried Yeast; 500 grams Strong White Bread Flour; 150 grams Golden Caster Sugar; 1 tsp Himalayan Salt; 4 large Large Eggs; 250 ml Milk ( lukewarm); 150 grams Butter; 300 grams Dark Chocolate Chips (or chopped chocolate); Zest of 1 Orange; 1 tsp Vanilla Extract; Powdered Sugar (for dusting)

The good news is this delicious Chocolate Panettone recipe is vegetarian, nut-free, and, with some substitutions, dairy-free.

Chocolate Panettone is characterized by its tall, domed shape and golden-brown crust, concealing a soft and fluffy interior punctuated by pockets of melted chocolate. The dough, enriched with eggs, butter, and sugar, is kneaded and allowed to rise until it reaches its full volume, resulting in a light and airy texture that melts in the mouth.

This beloved sweet bread is currently used in some of our recipes, so adding a homemade version compared to spending $20 plus for a good-quality store-bought makes a lot of sense. For instance, check out this store-bought Panettone Chocolate Italian Sweet Bread that we highly recommend for convenience if time doesn’t permit you to make your own.

How much does a homemade version cost? Probably around $5-$6. We think it pays to make your own, don’t you?

Here are some indulgent recipes that use panettone. We think you’ll love Italian Bread And Butter Pudding, a dazzling no-bake Italian Christmas Pudding Cake, and the delightful dessert that combines layers of rich fruity flavors Panettone Winter Bombe.

What’s To Love?

💕 Quick and easy to prepare when using the breadmaker.
💕 Doesn’t require any complex cooking skills when using the breadmaker.
💕 No hard-to-find ingredients.
💕 It makes an excellent gift during the holiday season, especially if homemade.
💕 There’s something inherently comforting about a chocolate panettone.
💕 Panettone is a staple during Christmas and New Year celebrations in Italy and many other parts of the world. The chocolate version adds a luxurious touch to festive tables, making it a special treat for holiday gatherings.
💕 The addition of chocolate makes panettone even more appealing to children and those with a sweet tooth.
💕 Is a surefire crowd-pleaser that will have everyone wanting more.
💕 Offers a deep, satisfying chocolate taste that chocolate lovers adore.
💕 Great for making in advance.

Have you already tried Chocolate Panettone? If so, let us know how it was…we can’t wait to hear all about it!

Panettone Origin

The origins of Panettone are traced back to Italy, particularly the city of Milan. While its exact inception is shrouded in legend and folklore, Panettone’s roots can be traced to the Middle Ages, when it evolved from humble beginnings to become the iconic holiday bread we know today.

One popular legend revolves around a nobleman named Ughetto degli Atellani, who fell in love with Adalgisa, the daughter of a poor baker named Toni. In an attempt to win her heart, Ughetto disguised himself as a baker’s apprentice and created a sweet bread with flour, eggs, butter, and candied fruits, which became known as “Pan de Toni” or Toni’s bread. The bread was a hit, and Ughetto and Adalgisa’s love story spread throughout Milan, popularizing the sweet bread as a symbol of love and celebration.

Let’s Talk Ingredients

We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.

Yeast — use fast action yeast for best results.
Bread — only use strong white bread flour.
Sugar — use golden caster sugar.
Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
Eggs — use large eggs at room temperature.
Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts.
Milk — use full-fat whole milk and it needs to be lukewarm.
Butter — for the best results, regular butter is recommended.
Chocolate — use dark chocolate chips. Other good-quality brands are Lindt, Ghirardelli, Guittard, Valrhona, or Callebaut.
Zest — use an orange.
Powdered Sugar — use powdered sugar, also called icing sugar in some countries.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

Chocolate — use chopped whole chocolate or a dairy-free alternative.
Butter — a great alternative is dairy-free butter.
Milk — use a thick dairy-free alternative such as soya, cashew, or oat milk.

When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.

If you have made the Chocolate Panettone with any customizations, we’d love to hear about it; please message us in the comments.

Instructions – Overview

Chocolate Panettone sliced with gooey chocolate oozing out and with the loaf in the background.

There are two ways to make this delightful sweet bread: using a breadmaker or kneading and proofing by hand. Make the panettone in whichever way you feel most comfortable. We used the breadmaker for the dough and then the oven to cook.

Breadmaker:

▶︎ The breadmaker is simpler to use, though if you bake the panettone in it, it won’t produce that beautiful round look that you’re accustomed to seeing. A square or rectangle panettone is probably perfect for everyday baking, but going the extra mile and baking it in the oven in a round pan could be for special occasions.

▶︎ Either way, it’s worth mentioning that the milk needs to be warm and mixed with the eggs and vanilla before adding it to the dry ingredients. The chocolate chips need to be added after the dough setting has finished. Avoid using the dispenser; if you do, it won’t create those chocolatey pockets that everyone loves.

By Hand:

▶︎ Making bread by hand is as straightforward as making any other bread loaf. However, the milk needs to be warm and mixed with the eggs and vanilla before adding it to the dry ingredients.

▶︎ When making bread by hand, it needs to be kneaded and proofed. Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes until smooth and elastic. Afterward, place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

▶︎ Once the dough has doubled in size, punch it down to release the air. Shape the dough into a ball and place it into a well-greased panettone mold. Cover with a clean kitchen towel and let it rise for another 1-2 hours until it reaches the top of the mold.

For more detailed instructions, notes, and ideas…see the recipe card.

Tools You’ll Need

Want to make the best Chocolate Panettone? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

Bread Maker
Panettone Pan – worth it, especially if the Panettone is a gift.
Electric Bread Knife – worth it but optional.
Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
Weighing Scales and Measuring Spoons – to measure the ingredients accurately.

If you enjoy using gadgets in your kitchen, you will definitely love this breadmaker. Making bread in a breadmaker is much easier than using an oven. Moreover with this machine, you can also use it to make jams and cakes. This breadmaker is our go-to for many of our bread recipes, and we believe that every aspiring chef should have one.

We can’t fault this versatile Panasonic Breadmaker. It’s a great machine and has never failed us in all the years of owning it; the bread always turns out perfect, it has a handy raisin and nut dispenser, gluten-free programs, looks great in the kitchen, has 30 automatic settings with a selection of pre-set recipe programs.

Check out our favorite kitchen equipment that we love to use with all our recipes.

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

Chocolate Panettone is frequently eaten as a standalone, but it can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:

▶︎ For those who love chocolate, serving it with chocolate sauce such as Nutella is particularly fabulous. The silky-smooth chocolate complements the chocolatey notes of the bread, making it an extra decadent treat.

▶︎ Another great option is to spread your favorite butter or cream cheese over a slice.

More Recipes

Here are some other delicious recipes that we think you might also like:

Simple Cheese Burger

Fluffy Buttery Naan Bread

Iconic Philly Cheesesteak

Cheesy Crispy Chicken

Thank you for checking out Chocolate Panettone!

We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!

⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]

FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Chocolate Panettone every time.

Panettone can last several days when stored properly in an airtight container or tightly wrapped in plastic wrap at room temperature. However, for optimal freshness and flavor, it is best enjoyed within a few days of baking.

You can freeze Panettone for longer storage. We advise slicing the panettone before freezing. Then, wrap it tightly in plastic wrap and aluminum foil before placing it in an airtight container or freezer bag. Frozen Panettone can be stored for up to several months.

You can make Panettone ahead of time, especially if you plan to serve it for holiday gatherings or special occasions. Bake and cool the Panettone completely, then store it as described above. Allow it to come to room temperature before serving.

While traditional Panettone molds help give the bread its characteristic tall, cylindrical shape, you can still make Chocolate Panettone using a tall cake tin lined with parchment paper or use the breadmaker pan as suggested in the instructions. The shape may vary slightly, but the taste and texture will remain delicious.

Thaw it at room temperature before serving.

If the dough doesn’t rise, it could be due to inactive yeast such as being out of date. Also, check that the dough is placed in a warm, draft-free environment for proofing.

Over-kneading the dough can result in a dense texture, which can cause too much gluten to develop. Be mindful not to over-knead the dough, and let it rise sufficiently to allow for proper fermentation.

A dry or crumbly texture may indicate that the dough lacks sufficient moisture. Ensure you’re using the correct amount of liquid ingredients, and consider adjusting the recipe if necessary. Overbaking can also lead to a dry texture, so monitor the baking time closely.

If the Panettone is underbaked, the top may sink or collapse. Make sure the bread is fully baked before removing it from the oven. Additionally, avoid opening the oven door frequently during baking, as this can cause sudden temperature changes that may lead to collapse.

Uneven rising can result from improper shaping or uneven distribution of chocolate chips. Ensure that the dough is evenly shaped and that the mix-ins are distributed uniformly throughout the dough.

Using a Panettone mold or tall cake tin can also help promote even rising. This is why we suggest mixing in the chocolate chips once the dough setting has finished: you have control over the distribution.

A burnt top or sides can occur if the Panettone is baked at too high a temperature or placed too close to the heat source in the oven. Reduce the oven temperature slightly and/or cover the Panettone loosely with aluminum foil to prevent excessive browning.

Underbaking the Panettone or not allowing it to cool sufficiently before slicing may result in a gummy or undercooked center. Ensure the bread is fully baked through by testing it with a skewer or toothpick inserted into the center. If the skewer comes out clean, the Panettone is ready. Allow it to cool completely before slicing to avoid a gummy texture.

Sticky dough may occur if the dough is too wet or if the humidity is high. Consider adjusting the amount of flour or liquid in the recipe to achieve the right consistency. You can also lightly flour your hands and work surfaces to prevent sticking when handling the dough.

Allow the Panettone to cool in the tins for a few minutes before transferring it to a wire rack. This will prevent the bread from breaking or sticking.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.

have you already tried this Chocolate Panettone (Machine or Oven)? if so, let us know how it was…we can’t wait to hear all about it! For more yum recipes subscribe to our newsletter!

Sharon – Foodie Blogger

I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!