The chocolate and orange colomba is a tasty variation of the classic Easter recipe with sugar and almond glaze. The recipe does not include raisins but only candied orange and is completed with a delicious dark chocolate coating. The quantities of this recipe refer to a 750g mold.
At the end of the recipe, in the FAQ section, I have answered some questions about this typical Easter preparation. If you have other doubts or curiosities, leave a comment or use the specific contact form.
If you love chocolate/cocoa desserts, don’t miss the COLLECTION OF CHOCOLATE AND COCOA DESSERTS
Also try these leavened products:
- Difficulty: Difficult
- Cost: Medium
- Preparation time: 1 Hour 20 Minutes
- Portions: 1 750g colomba
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the Chocolate and Orange Colomba
- 1 1/8 cup Manitoba flour
- 1 1/2 tsp dry yeast
- 3.4 oz water
- 1.4 oz milk
- first dough
- 3/4 cup Manitoba flour
- 1 oz sugar
- 1.4 oz butter
- Second dough
- 1 1/2 cups Manitoba flour
- 4.2 oz sugar
- 2 eggs (medium)
- 2.8 oz butter
- 3.2 oz candied orange
- 2 tsp orange flavor
- 5.3 oz dark chocolate
- 0.7 oz almond pieces
Tools
- Mixer
- Bowls
- Work Surface
- Mold
- Kitchen Scale
Recipe for Chocolate and Orange Colomba
Find this and other recipes in the EASTER MENU RECIPES collection.
Begin preparing the chocolate and orange colomba with the first dough.
Place the flour and yeast in a bowl, add the water and milk at room temperature gradually while stirring constantly.
Once a well-hydrated and homogeneous dough is obtained, let it rise for at least 2 hours (it should double in volume).
Once the rising is complete, transfer the first dough to the bowl of the mixer with the spiral hook; add the sugar and then the flour gradually.
Finish this phase by also adding the butter one piece at a time. Transfer the mixture onto a work surface and try to shape it into a ball, perhaps using a dough scraper.
Let the second dough rise until it also doubles in volume.
Take the second dough and pour it into the mixer bowl; add the sugar and let it incorporate completely before adding the flour. Also add the eggs to the mixer.
Continue with the soft butter always one piece at a time.
Finish the dough with the orange flavor and the candied orange.
Work on the third dough until it is well kneaded on the hook, then transfer it to the work surface and shape it into a ball. Let it rise for at least 2 or 3 hours.
Transfer the risen dough to a work surface and then divide the dough into two parts: one for the body and one for the wings. Again, divide the part for the wings in half and transfer everything into a 750g colomba mold.
Let it rise again until the dough reaches the edge of the mold.
Bake the chocolate and orange colomba in a static oven at 320°F for about 50 minutes.
If it gets too dark, cover it with some aluminum foil.
Let it cool slightly and move on to the coating.
Melt the dark chocolate in the microwave or bain-marie and spread it with a spatula over the colomba.
Decorate with almond pieces.
Let the chocolate harden and enjoy your chocolate and orange colomba!
Chocolate and Orange Colomba
Consult this section to clear your doubts, if you can’t find the answer to your question, comment or write to me using the form below.
If you like making leavened products, also try Easter Cheese Pizza.
How long does it keep?
This colomba stays soft as freshly made for about 4-5 days.
Can I omit the candied fruit?
I recommend against it, but if you really don’t like it, you can use orange zest, raisins, and chocolate chips.
You can also find the recipe for Savory Colomba to Fill.
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