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

• In the stand mixer bowl, combine the sifted flour, the 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 room-temperature butter in several stages to avoid softening the dough.

  – Gradually increase the speed to 2 and work until the dough is smooth and well-kneaded.

• – Check the dough’s elasticity and temperature with the thermometer.

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

  EDIT 2023: With the infrared thermometer and having kept the flour in the fridge in the afternoon, I finished the first dough at 71°F.

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

  For the cocoa butter, blend all the ingredients until a homogeneous cream is obtained.

• Just made emulsion

  

• Emulsion after resting in the fridge. Initially, it’s a bit firm, but by stirring with a whisk or fork, it slightly warms up and takes on the consistency of a thick pastry cream.

  

• – It’s advisable at this stage to have cold ingredients, so it’s recommended to refrigerate the slightly deflated dough for half an hour before starting and maybe put the bowl and paddle in the freezer while measuring all the ingredients.

• – Start the machine at its lowest speed with half of the first dough to “resume” it a little, add the flour and honey; when the dough appears smooth and compact, add the remaining part and salt.

  – Once the dough is kneaded, gradually add the egg yolks in small batches until fully absorbed.

  – When the dough appears smooth, start adding the previously mixed emulsion in small spoonfuls. In this phase, it is crucial not to lose the kneading, and finally, always slowly, add the cream in a stream.

• Pour the first dough into the mixer

  

• Give a few turns to resume the dough and add the flour.

  

• Pour the honey with the paddle in motion.
  

  

• Add the emulsion.

  

• – I recommend turning the dough often in the bowl to avoid it heating up and finishing the work below 79°F.

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

  – Weigh the dough, calculate that the container should hold 10% more (In my case, the mold is for 1.65 lbs, so 1.82 lbs of dough should go in, and the rest in muffin cups).

  Then turn the dough out onto the work surface and let it sit for 15′ and shape one or two times depending on how firm the dough is, spaced 15/20′ apart.

• – Perfectly butter the mold, place the dough with the seam slightly to the side (online there are demonstration videos), cover with plastic wrap and wait for it to rise with the dome just outside.

• – Uncover the dough while the oven reaches a temperature of 302°F (static) and 284°F (fan-forced) 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 slightly ajar (with a ball of foil or a wooden spoon between the door and the oven itself). When it measures 201°F at the center, the Pandoro will be cooked.