I was treated to an early Christmas by Aki. She arranged for a delivery of chocolate and pistachio-cherry panettone from This is From Roy.
How did we learn about this specific panettone? Social media of course. Countless videos and images of a temperamental, naturally leavened bread were guaranteed to spark my obsessive interest. A culinary challenge refined through the process of mastery excites me to no end. If it is difficult and requires serious commitment, I am all the more intrigued.
The chocolate panettone is delicious. (I'm saving the pistachio for a few days.) It is moist, airy, rich. It does not possess any hint of tang from natural leavening. Small chocolate inclusions float in the bread. The citrus aromatics are woven into the flavor. (Even though I am not a huge lover of citrus and chocolate, I still crushed this panettone.) The exterior is topped with crunchy sugar and a crackling crust of sorts.
I feel thrilled to have been treated to an obsessive culinary vision. It was delicious and inspiring. And it reminds me of the importance and pleasure of obsessing about food.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
