Veneziana al Cioccolato by Giovanni Pina

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I’m still experimenting and making observations my with my natural “lievito 2.0”. All that experimenting and nothing to show for it… So while I had the time I decided to actually make something. Something different to Panettone…

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I adapted the original recipe (from Dolcesalato), scaling down the formula, making just one modification to include white, along with the milk and dark chocolate chips.

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First dough – left to rise at 30C for 10-12hrs

  • 225g ‘00’ flour
  • 75g lievito naturale
  • 56g egg yolks
  • 64g caster sugar
  • 90g water
  • 75g butter

Second dough – left to rise at 30C for 6-7hrs

  • 83g ‘00’ flour
  • 56g caster sugar
  • 56g egg yolks
  • 4g salt
  • 15g honey
  • 38g water
  • 98g butter
  • 165g chocolate chips (55g each of white, milk and dark)

I glazed the dough with an egg and sugar solution and scored a Y shape on top as per original instructions.

2 thoughts on “Veneziana al Cioccolato by Giovanni Pina

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