Cibo e Benessere

Panettone al cioccolato e pandoro alla panna.


Il periodo natalizio è  quello più conviviale dell’anno. Il piacere di stare insieme si sposa con il buon cibo, ed è bello che sia così. I dolci del Natale, poi, sono quelli più golosi di tutti. Ma siccome per noi panettone e pandoro non sono abbastanza, ne abbiamo provato una versione ancora più accattivante. I bambini ne andranno matti!
 La prima ricetta è quella di un meraviglioso panettone ricoperto di cioccolata e decorato con tante foglioline di pasta di zucchero. 

Per realizzarlo vi serve: 

1 panettone da 1 Kg
500 g di cioccolato fondente
500 ml di panna liquida
100 g di pasta di zucchero verde (oppure bianca più colorante alimentare).


Spezzate il cioccolato e tenetelo da parte. Scaldate la panna in una casseruola fino a renderla liscia, dopo di che versatela sul cioccolato e mescolate fino ad ottenere una crema liscia. Trasferite il composto in frigorifero lasciando consolidare (ma non fatela rapprendere completamente!). Riprendete il composto, lavoratelo con le fruste elettriche fino a farlo montare.
Prendete poi il panettone e asportatene una piccola parte della cupola e dei lati. Rivestitelo completamente con la crema di cioccolato lavorando con una spatola e distribuendola dal basso verso l’alto. 


Lasciate consolidare bene.

Stendete la pasta di zucchero (che, qualora fosse bianca avrete provveduto a rendere verde col colorante alimentare) e ritagliate tante foglioline a forma di pungitopo. 




Riprendete il panettone quando ormai sarà asciutto e decoratelo il ribes e le foglioline di pungitopo. Fissate la decorazione con qualche goccia di ganache al cioccolato. Infine trasferite il panettone in un piatto da portata. 

panettone copertina

Et voilà ! Potrete utilizzare il panettone anche come bellissimo centrotavola natalizio, perchè no?

panettone copertina2

Per realizzare il pandoro vi occorre:

1 pandoro da un kg
1 l di panna da montare
200 g di zucchero a velo
40 g di pannafix
5 o 6 grappoli di ribes rossi

Montate la panna ben fredda in una ciotola abbastanza grande. Aggiungete via via lo zucchero a velo fino a renderla gonfia e corposa. Incorporate la pannafix, in modo che la preparazione rimanga stabile. Ponete il pandoro su un piano da lavoro.

Raccogliete la panna in una tasca da pasticcere con bocchetta a stella grossa e andate a rivestire il vostro pandoro con grosse “onde” di panna.

mani pandoro

Terminate alla sommità con un ciuffo centrale. Fate raffreddare in frigorifero per un’ora. Intanto lavate i ribes e successivamente sistemateli sulla superficie del vostro pandoro.



 Ecco qua! Anche se promettiamo che da gennaio posteremo qualche ricetta sana e disintossicante, ricordiamoci che, come dice il saggio, “Non si ingrassa tra Natale e Capodanno, ma tra Capodanno e Natale“. 😉


146 thoughts on “Panettone al cioccolato e pandoro alla panna.

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