Dark Chocolate Ganache : Chocolate and panettone are a match made in heaven, especially when that chocolate is rich and slightly bitter. A smooth dark chocolate ganache or sauce drizzled over panettone brings out the fruity undertones of the bread, especially if you're enjoying a version with candied orange peel or raisins. The combination is pure indulgence and is especially delightful with a cup of espresso on the side. Cute to look at, my kids would go mad for them. They would be good at a family party. Nice idea, everyone loves a dog, but too sweet for me. Even the filling is quite sweet.

As a Base for Canapés. Think of small slices or rounds of panettone as a base for sweet canapés. Toppings could include a dollop of ricotta cheese, a piece of candied orange, and a drizzle of honey. Or perhaps some dark chocolate spread with a sprinkle of sea salt. The crumb structure should be moist and naturally tear into long strips. Cheaper panettone will look more like sponges inside.Pistachio cream is a smooth, velvety spread made from ground pistachios, sugar, and often a touch of oil or another fat to give it a lush texture. Its nutty, slightly sweet profile makes it a perfect match for the aromatic and fruity nuances of panettone. Once it has tripled in size, transfer on the working space again and do the shaping with your palms again, then transfer in the panettone mould and let it rise until it gets to just a couple of fingers-space from the top. Origin: Make sure your panettone comes from Italy. This is the first indicator of quality. Cheap panettone can be made across Europe, and in the U.S., the majority are produced in Brazil. There have been many efforts made to obtain Protected Designation of Origin and Denominazione di Origine Controllata, like Parmesan and balsamic vinegar, but as yet, nothing has occurred.

Located between Verona and Vicenza, Italian bakery Olivieri 1882 has been honing its panettone for over a century. The family-run pasticceria – currently helmed by sixth-generation baker Nicola Olivieri – calls upon a 140-year-old recipe to concoct the beloved holiday staple. When you tear into the bread you should be greeted with the smell of fruit, vanilla and sweet butter dough One of the best recipes for panettone that’s past its best is in bread and butter pudding. Layer up big slices of the bread, cover in custard and bake for a fruity, rich gorgeous pud. With a drink: In Italy, it's not uncommon to enjoy a slice of panettone alongside a cup of coffee or tea, or a sweet wine like Vin Santo. The idea is to tear a piece of the panettone and dip it into the drink, allowing the bread to soak up some of the liquid. For example, it is possible to choose ready made natural yeast, fresh or powdered brewer’s yeast, mother yeast, pure white 00 flour or mixed with Manitoba flour, vanilla powder and aromas of different types. Dough making and baking also play an important role.Want to start experimenting and prepare the perfect panettone for your Christmas parties? Here is the classic recipe for panettone to bring all the taste of Christmas on your table and surprise your guests with a traditional dessert!

Panettone Pizza. Surprise your guests with a dessert pizza using panettone as the base. Slice the panettone horizontally to get a flat, circular surface. Toast it slightly in the oven to firm it up. Then, spread a thin layer of sweetened mascarpone or ricotta cheese as your 'sauce'. Top with fresh fruit slices, such as strawberries, kiwi, and blueberries. Drizzle with honey or chocolate sauce, and finish with a sprinkle of chopped nuts or mint leaves. Slice like a traditional pizza and enjoy a dessert that's both familiar and utterly new. Taste-wise, we’d be looking for a crust that is as soft as the middle, without any bitterness, or worse, burnt aftertaste. A good panettone should be moist but not greasy, with well-balanced ingredients that don’t overpower one another.” Should panettone be refrigerated? Absolutely! The beauty of panettone lies in its intricate flavours and textures. Each bite, with its mélange of sweet dough, candied fruits, and sometimes zesty citrus notes, is delightful on its own. Looks festive. But I’m not a fan of millionaires shortbread – for me, that’s too sweet. I don’t think I’m getting any definition from the layers. The biscuity bottom layer is a little better.While panettone is delectable at room temperature, warming it slightly accentuates its flavours and aroma. A gentle toast or a brief stint in the oven can transform it, making the candied fruits and raisins even more luscious. Feeding a crowd? Although not included in this round of testing, we have to point out the Selfridges Selection Panettone Hamper — it’s a bumper selection of all things panettone, including a liqueur and chocolates, all inspired by the Italian bake. How do you tell a good panettone? When the dough begins to take shapepour the sugar and then the yolksgradually in more than onceand keep on kneading until the dough is well-combined and smooth.