Comments on: Chocolate Panettone Baked in Folded Paper Baskets http://www.wildyeastblog.com/2008/12/03/chocolate-panettone-origami-baskets/ Notes from my kitchen, in which I bake bread and raise a few other matters Fri, 24 May 2013 02:12:06 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Mark http://www.wildyeastblog.com/2008/12/03/chocolate-panettone-origami-baskets/comment-page-2/#comment-22517 Mark Sun, 04 Dec 2011 17:07:09 +0000 http://www.wildyeastblog.com/?p=2210#comment-22517 A question, s'il vous plait: Did you ever go on to do a sponge-started panettone with the traditional citrus and raisins (and the extra butter ... mmm, butter) as alluded to in the introduction to this EXCELLENT recipe? If you did, I can't find it in your index and I would appreciate being pointed to the correct spot. And if you didn't ... why the heck not??? LOVE the site. You are like a beacon of baking awesomeness. A question, s’il vous plait: Did you ever go on to do a sponge-started panettone with the traditional citrus and raisins (and the extra butter … mmm, butter) as alluded to in the introduction to this EXCELLENT recipe? If you did, I can’t find it in your index and I would appreciate being pointed to the correct spot. And if you didn’t … why the heck not???

LOVE the site. You are like a beacon of baking awesomeness.

]]> By: Flora. http://www.wildyeastblog.com/2008/12/03/chocolate-panettone-origami-baskets/comment-page-2/#comment-22247 Flora. Thu, 24 Nov 2011 19:25:20 +0000 http://www.wildyeastblog.com/?p=2210#comment-22247 Hey, I love this simpler version of panettone. I'll make mine filled with chocolate chunks, chopped nuts and some dried apricot. :) You know, I got very interested in the colored paper issue, and I think Caramella's solution seems nice. Have you found any other way to deal with this? Also, here are the links to two origami boxes that might work well for panettones and other breads: http://www.en.origami-club.com/traditional/box1/box1/index.html http://www.en.origami-club.com/traditional/box2/box2/index.html Hey, I love this simpler version of panettone.
I’ll make mine filled with chocolate chunks, chopped nuts and some dried apricot. :)

You know, I got very interested in the colored paper issue, and I think Caramella’s solution seems nice. Have you found any other way to deal with this?
Also, here are the links to two origami boxes that might work well for panettones and other breads:
http://www.en.origami-club.com/traditional/box1/box1/index.html
http://www.en.origami-club.com/traditional/box2/box2/index.html

]]> By: Susan http://www.wildyeastblog.com/2008/12/03/chocolate-panettone-origami-baskets/comment-page-2/#comment-15152 Susan Wed, 01 Sep 2010 19:48:51 +0000 http://www.wildyeastblog.com/?p=2210#comment-15152 Mimi, once the panettone is cool the chocolate will have the same consistency it had before it was added to the dough. A chocolate filling that stays soft probably indicates some additional ingredients besides the chocolate itself, perhaps butter or cream. Mimi, once the panettone is cool the chocolate will have the same consistency it had before it was added to the dough. A chocolate filling that stays soft probably indicates some additional ingredients besides the chocolate itself, perhaps butter or cream.

]]> By: mimi http://www.wildyeastblog.com/2008/12/03/chocolate-panettone-origami-baskets/comment-page-2/#comment-15124 mimi Sat, 28 Aug 2010 20:29:43 +0000 http://www.wildyeastblog.com/?p=2210#comment-15124 Thanks for the detailed recipe! That hanging apparatus was just amazing :D How is the chocolate when the cake is cold, does it get solid or will it stay soft? I had some excellent panettone last christmas, and the chocolate filling was soft even though the cake itself was cold (by cold i mean room temperatured), and i was wondering if the chocolate maybe had some butter mixed in it. I hope you'll still manage to answer this, although it's been a while since you posted this recipe. Thanks for the detailed recipe! That hanging apparatus was just amazing :D How is the chocolate when the cake is cold, does it get solid or will it stay soft? I had some excellent panettone last christmas, and the chocolate filling was soft even though the cake itself was cold (by cold i mean room temperatured), and i was wondering if the chocolate maybe had some butter mixed in it. I hope you’ll still manage to answer this, although it’s been a while since you posted this recipe.

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