...perfect for Christmas
Panpepato is a special sweet, slightly spicy due to the presence of black pepper. Chocolate, mixed with spices such as cinnamon, nutmeg and pepper, takes on a special and fascinating taste. Candied orange gives it a fragrant and Christmassy character. Because of the presence of so much dried fruit, it is a dessert that can be enjoyed in small pieces, accompanied by tea it is perfect for the afternoon, while when enjoyed with rum it is ideal for a special dessert.
Tips You can prepare in Panpepato up to two months before Christmas, it keeps perfectly.
Quality ingredients are the secret to great success
High-quality dried fruits, such as raw and unrefined honey, high cocoa percentage chocolate, homemade candied orange and freshly ground pepper, will make your Panpepato something truly unique and precious, also perfect as a Christmas gift.
We use Sorrento walnuts, Piedmont hazelnuts, Casentino honey and Avola almonds in our recipe. The candied oranges are homemade (you can find the recipe between our pages) and they taste totally different from the candied fruits you buy.
The chocolate, which is Italian, has 85 percent cocoa, and the pepper is freshly ground as is the nutmeg.
Tips If you can, let it season all ingredients for a few hours before baking in the oven.
- 2 baking dish of 18cm
- wax paper
- 100 gr Walnut in chunks
- 100 gr Hazelnut in chunks
- 100 gr Almonds in chunks
- 120 gr dark Chocolate 85% in chunks
- 200 gr Honey melted on gentle fire
- 40 gr Candied Orange cut in very small pieces
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp black pepper
- 4 tbsp all-purpose flour
- In a bowl, transfer all the dried fruit, chocolate, candied oranges, and spices. Mix very well.
- In a small saucepan, melt the honey over gentle heat, stirring constantly, until it becomes liquid and clear. Honey must become very hot.
- Transfer the honey to the bowl with the other ingredients and swirl very well until the chocolate is completely melted. It will only take a few seconds.
- Add the flour one tablespoon at a time and let it incorporate with the other ingredients. This step will take some arm strength.
- Transfer to two baking sheets lined with wax paper.
- Using some extra wax paper, press down on the dough, and shape the outline, to give a chapel shape, as in the photo
- Bake in a preheated oven at 180 degrees celsius for about 25 to 30 minutes. Let cool completely before serving, at least 3 hours.