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Perfect for chocolate lovers, this delicious Chocolate Panettone is made with natural yeast and takes at least 30 hours to rise, then filled with a generous helping of Italian chocolate chunks.
In 1932, in his family bakery at the center of Villafranca, in Piemonte, Vincenzo Bonifanti created his own personal twist on the classic Italian Christmas cake, enhancing the recipe with prized Piemontese hazelnuts and the strict use of only natural yeast, creating an outstanding cake that is in a class of its own.
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