Triple chocolate sweet bread

Chocolate dough, bitter chocolate filling and nuts rested in homemade creme liqueur, chocolate glaze and nuts topping

Looking for an alternative to panettone I went through several doughs, several recipes, many cultures and traditions
I finally settled on the Argentinian panettone, a variant of the Italian panettone or rather a reinterpretation of what was thought to be untouchable
I decided to give it a different treatment, I decided to complicate my life once again looking for that something that makes me different

This bread is a story told in three doughs

It all starts one night before turning off the lights, before going to sleep, and the high temperatures of the approaching summer do not help. This is how the sponge is born, a variant of poolish with more yeast than usual
The yeasts are forced to sleep when they are stored in the refrigerator

The next day the hard part begins, the bacteria are waking up, eating and generating gas
The sponge is fed and enriched with lots of eggs, sugar, a little cocoa and butter, it becomes an elastic dough and goes back to rest in the cold

On the last day, the dough wakes up again and is hungry
More flour, more eggs, more sugar with a little honey, a lot of butter and so also comes the flavor; salt is added, spices are added

The dough must rest, give it a few minutes and you can add the filling, let the gluten invite them to dance, let it move to the beat of an orchestra without instruments that only those who cook can hear

Recently someone told me that there are notes of romantic poetry in my kitchen
It must be because I once told a capricious woman that she could not be my first love, but if she agreed to be my last, I would dedicate to her every recipe I had not yet prepared

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