Double Chocolate Panettone

• Warm the milk up to 85-90°C then pour it on the Copertura Bianca Babbi (cod. 20631) with the Pronto Mousse Babbi (cod. 14906)  and mix properly.
• Once reached 35°C, whip the cream up to 60% and add it to the previous mix.
• Remove the upper part of the Panettone, then cut it along the sides to create a cylinder which will then be cut into discs, like a sponge cake.
• Place the first disc in the bottom of the Panettone and cover it with the mousse. Add a layer of Variegato Fichi Caramellati Babbi (cod. 12626), then place another disc. Proceed like this until the mousse and the Panettone discs are finished. Put the top of the Panettone back in place and let cool down at positive temperature.
• Prepare the two ganache by boiling the fresh cream and mixing it with the two kinds of chocolate. Once reached 28-29°C, spread the two ganache onto the Panettone, alternating and mixing them a little.
• Complete with white chocolate decorations and some diced dried figs.

This recipe has been created in cooperation with IFSE – Italian Food Style Education