Peck Milano’s chocolate and apricot panettone arrives for Christmas
The Milanese pastry house combines cocoa dough leavened with madre with dark chocolate and bright apricot jam in a panettone that sings with contrasting flavours.
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Peck Milano’s Panettone Cioccolato e Albicocca arrives for the season with a studied balance of richness and brightness. The dough itself is made with cocoa and leavened with madre, the sourdough culture that has long defined the house’s approach to yeast baking, yielding crumb that is soft and fragrant. Within that foundation sits dark chocolate at sixty per cent cocoa and small pearls of apricot conserve, their fruity note cutting through the depth of the chocolate with an almost playful irresistibility.
The composition speaks to something essential in Peck’s view of panettone: that the cake need not be restrained to tradition alone, yet must always respect the rigour of its craft. The madre fermentation, slow and patient, builds flavour into the structure before any filling arrives. What emerges is a panettone for those who find pleasure not in sweetness alone but in the conversation between cocoa’s earthiness, chocolate’s elegance and the tang of preserved fruit.
The panettone is available at the Peck Milano shop in the city and through the brand’s online ordering. It arrives wrapped in the house’s signature yellow ribbon, printed with the Peck name, ready as both gift and table centre.
Imagery courtesy of Peck Milano (@peck_milano).
