Preparation of Giorilli’s Pandoro with li.co.li.

• In the bowl of the stand mixer, combine the sifted flour, li.co.li., and part of the eggs, start the machine at speed 1 and work for about ten minutes or more with the paddle (the dough should be smooth).

  – Gradually add the remaining eggs and once absorbed, add the sugar and finally, the creamy butter in several additions, to avoid loosening the dough.

  – Gradually increase the speed to 2 and work until you have a smooth and well-incorporated dough.

• – Check the film and temperature with the thermometer.

  – Turn the dough over onto a slightly buttered surface and shape it (this video is very useful) without adding flour, place it in a tall container, preferably transparent, and mark the initial and final level with a rubber band or marker. Cover with plastic wrap and let it triple at room temperature overnight.

  EDIT 2023: Using the infrared thermometer and keeping the flour in the fridge in the afternoon, I finished the first dough at 71°F

• In a saucepan over low heat, I melted the diced butter, the chocolate cut into pieces, and the rest of the ingredients, until everything emulsified. Covered with plastic wrap and put in the fridge.

  While with the cocoa butter, blend all the ingredients until you get a smooth cream.

• Emulsion just made

  

• Emulsion after resting in the fridge. Initially, it’s quite firm, but by mixing with a whisk or fork, it warms slightly and takes on the consistency of thick custard.

  

• – In this phase, it is advisable to have cold ingredients, so it is recommended to leave the slightly deflated dough in the fridge for about half an hour before starting, and perhaps put the bowl and paddle in the freezer and meanwhile weigh all the ingredients.

• – Start the machine at the lowest speed with half of the first dough to ‘get it back’, add the flour and honey; when the dough is smooth and compact, add the remaining part and the salt.

  – Once the dough is incorporated, add the egg yolks in several additions, until fully absorbed.

  – When the dough is smooth, start adding the emulsion in small spoonfuls first mixed with the whisk. At this stage, it is essential not to lose the dough’s cohesion and finally, always slowly, in a stream, add the cream.

• Pour the first dough into the stand mixer

  

• Give a few spins to get the dough back and add the flour.

  

• Pour the honey with the paddle in motion.
  

  

• Add the emulsion.

  

• – I recommend often turning the dough in the bowl to prevent it from heating up and finishing the work always below 78°F.

• – Remove the dough from the stand mixer and let it rest for 30’ covered with plastic wrap at 82°F (oven off with the light on).

  – Weigh the dough, calculate that the container should have 10% more (In my case, the mold is 750 g, so it needs 825 g of dough and the rest in muffin tins).

  Then turn the mass over onto the work surface and let it rest for 15’ and shape once or twice depending on how firm the dough is, 15/20’ apart.

• – Thoroughly butter the mold, place the dough with the closure slightly to the side (there are demonstration videos online), cover with plastic wrap, and wait until the dome is just outside.

• – Uncover the dough while the oven reaches a temperature of 302°F (static) and 284°F (convection) then bake and let it cook for about 50’, taking care to insert the probe thermometer about ten minutes before the end and leave the oven ajar (with a small ball of foil or a wooden spoon between the door and the oven itself). When it measures 201°F at the core, the pandoro is cooked.