The chocolate colomba with hazelnut glaze is indulgent, soft and irresistible; a uniquely delicious treat made with our own hands. Its interior is rich with dark chocolate flakes, while the glaze, also made with dark chocolate, is enhanced by toasted hazelnuts that frame it and make it extraordinarily good. This delightful colomba was made using fresh yeast. You can also prepare the chocolate colomba as a charming gift idea.
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 1 Day
- Cooking time: 55 Minutes
- Portions: Colomba (2.2 lb)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 3/4 cup Manitoba flour
- 1 1/2 tsp Fresh yeast
- 1/3 cup Water
- 3 Egg yolks
- 1 1/2 cups Manitoba flour
- 1 1/2 cups Type 0 (all-purpose) flour
- 11 tbsp Soft butter
- 1/2 cup Sugar
- 3/4 cup + 2 tbsp Water
- 1* Risen dough
- 1/3 cup Manitoba flour
- 3 tbsp Type 0 (all-purpose) flour
- 1 tbsp Wildflower honey
- 3/4 tsp Fine salt
- 2 tbsp + 1 tsp Sugar
- 3 Egg yolks
- 2 tbsp Melted butter
- 1 packet Vanillin (vanilla powder)
- 4.5 oz Dark chocolate
- as needed Orange zest
- 9 oz Dark chocolate
- 2/3 cup Heavy cream
- 1/3 cup Hazelnuts
- as needed Pearl sugar (or coarse sugar) for sprinkling
Preparation
1) Prepare the preferment. Dissolve the fresh yeast in the water and then add the sifted flour. Mix to obtain a soft dough ball and let it double in volume, well covered.
2) When the yeast has doubled, transfer it to the stand mixer, add the egg yolks and mix with the paddle for 5 minutes.
3) After 5 minutes, add the sugar dissolved in 150 ml (about 2/3 cup) of water, the soft butter and the flour from the 1st dough (well sifted). Switch to the hook and knead at speed 1 until the dough gathers into a ball at the bottom of the bowl (about 15–20 minutes). Occasionally stop the mixer, collect the dough and fold it over, then resume kneading.
4) At this point add the remaining 50 ml (about 3 tbsp + 1 tsp) of water, a little at a time, knead and let it be fully absorbed. Transfer the 1st dough to a large bowl, cover with plastic wrap and wait for it to double in volume (depending on room temperature, about 5–6 hours).
5) When the 1st dough has risen well, transfer it back to the bowl of the stand mixer with the hook. Add the flour, salt, honey and the sugar called for in the 2nd dough and work them for about 15 minutes, until fully absorbed.
6) Now add the egg yolks, one at a time, adding the next only when the previous one has been completely absorbed (about another 5–7 minutes), always at speed 1. Again, collect the dough in the bowl and fold it over from time to time.
7) After the yolks, add the warm melted butter, little by little, continuing to knead to allow it to be absorbed. Now add the chopped dark chocolate, the grated zest of 3 oranges and the vanillin. Work just enough to incorporate them into the dough. Cover the bowl with plastic wrap and let rest for an hour.
8) Oil or butter your hands and your work surface and turn out the dough. Divide it into two pieces, one slightly smaller than the other (these will form the wings). Roll each piece on itself to give structure to the dough. Place the smaller piece horizontally at the bottom of the mold, then place the larger piece on top, shaped into a loaf (the body). Let the colomba rise until it reaches the edges of the mold.
9) Preheat the oven to 338°F. Meanwhile, leave the colomba exposed to the air so that an external “skin” forms. Bake the colomba on the middle rack for about 55–60 minutes, without ever opening the oven.
10) Prepare the glaze. When the colomba has cooled, warm the cream without bringing it to a boil. Remove from heat, add the chopped dark chocolate and stir until it is completely melted. Add the toasted hazelnuts and pour the glaze over the colomba, making sure it covers it completely and evenly. Once done, let it set. I recommend letting the colomba rest for at least one day before tasting, so that fragrances and flavors can fully develop.
