Pandoro rolls with jam and chocolate are delicious, easy to prepare, and a great idea for using up pandoro or serving it in a different way. You need very few ingredients to make these pandoro treats (alternatively, panettone works too), filled with raspberry jam or another flavor of your choice and slightly dipped in chocolate to create a delicious and crispy base. To be enjoyed as a snack or as a dessert after a meal.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Portions: 15Pieces
- Cooking methods: Bain-Marie
- Cuisine: Creative
- Seasonality: Christmas
Ingredients
- 9.9 oz pandoro
- 7.1 oz raspberry jam (or another flavor)
- 3.5 oz 50% dark chocolate
- as needed powdered sugar
Tools
- Kitchen Scale
- Knife
- Cutting Board
- Plastic Wrap
- Scissors
- Plate
- Spoon
- Bowl
- Spatula
- Refrigerator
- Saucepan
- Stove
- Rolling Pin
- Sugar Duster
Steps
To prepare the pandoro rolls with jam and chocolate…
Take the pandoro and cut it into vertical slices. Remove the brown part, obtaining rectangular slices.
On a surface, spread the plastic wrap. Lay the pandoro slices on it, overlapping the edge of one slice over the next by about 0.4 inches, press the edges with your fingers, and flatten the slices with the rolling pin to get a rectangular base. If necessary, trim the excess pandoro with a knife.
Spread the raspberry jam or your preferred flavor on the pandoro base and smooth it with a spoon, leaving a 0.4 inch border on the short side of the rectangle.
Begin rolling the pandoro, using the plastic wrap beneath to help. As you roll, gently press the dough to adhere the slices and let the air out.
Once the pandoro is well-rolled, wrap it with the plastic wrap, sealing it well, and place it in the refrigerator to harden for about 1 hour.
After the resting time in the refrigerator, before removing the pandoro roll, prepare the melted chocolate for the base of the rolls.
In a saucepan, pour a little water and heat it. Place a bowl (glass or steel) with the dark chocolate pieces on top and stir with a spatula until completely melted.
Now remove the pandoro roll from the refrigerator, take off the plastic wrap, and cut it into slices 1.2 inches thick, obtaining 15 rolls.
Take one roll at a time, dip one side in the melted chocolate, draining the excess, and place the roll on a plate with the chocolate side up. Continue with the other pieces.
Finally, place the rolls back in the refrigerator for at least 30 minutes to solidify the melted chocolate. Serve them with a dusting of powdered sugar.
