The pandoro chocolates are a delicious recipe to recycle leftover pandoro from the Christmas holidays or to present them in a different way during these times. They are easy to prepare, as just a few steps are needed to create these chocolates made with pandoro or panettone, butter, dark chocolate, white chocolate, liqueur, or milk. You will see that they will be a hit!!!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 23 Pieces
- Cooking methods: Double boiler, Oven
- Cuisine: Anti-waste
- Seasonality: Epiphany, Christmas
Ingredients
- 7 oz pandoro (or panettone)
- 5 tbsp butter
- 2.6 oz white chocolate
- 2.6 oz 50% dark chocolate
- 1 fl oz Grand Marnier (or milk)
Tools
- Kitchen Scale
- Baking Tray
- Food Processor
- Saucepan
- Bowl
- Spatula
- Oven
- Parchment Paper
- Toothpick
- Spoon
- Thermometer
Steps
To prepare the pandoro chocolates…
Break the pandoro (or panettone) into large pieces and place it on a baking tray, then toast it in a preheated oven at 350°F for 10 minutes using the fan mode.
While the pandoro is heating in the oven, melt the butter in a saucepan.
When the pandoro is golden, remove it from the oven, let it cool slightly, then place it in a food processor equipped with blades. Pour the melted butter and the Grand Marnier liqueur or milk for the non-alcoholic version over it.
Run the processor for several seconds until the pandoro is pureed with the butter and liqueur. The result will be a homogeneous and sticky dough.
Moisten your hands, form balls (I got 23 of 0.4 oz each) and place them on the tray. Then let them rest in the fridge for 30 minutes.
When the pandoro balls are hardened, you can cover them with chocolate. Pour water halfway into a saucepan and heat it.
Place a bowl on top of the saucepan for double boiling, break the white chocolate into pieces inside the bowl and melt it by stirring with a spatula. Be careful not to let water enter the bowl with the chocolate.
Now take a pandoro ball, pierce it with a toothpick and dip it in the chocolate, covering it well (you can help yourself with a spatula or a spoon) then place it on the tray lined with parchment paper. Continue with the others, half of which should be covered with white chocolate.
Repeat the same step by melting the dark chocolate in the clean bowl and covering the remaining half of the pandoro balls.
Place the pandoro chocolates in the fridge for at least 30 minutes until the chocolate hardens.
Serve the pandoro chocolates straight from the fridge to avoid the chocolate melting.
Advice
You can use a thermometer to check the melting temperature of the chocolate up to 131°F and then let it cool down to reach 89.6/87.8°F.
