Anyone who knows me knows I’m a foodie.
Good food is definitely my weakness.
So when I found out that there is a local pastry chef who specializes in Pannettone getting my hands on one wasn’t even an option.
The genius and talent behind Antise is Emmidio, a highly trained pastry chef from Italy. Though my brief description does not do his CV justice. To get the full story visit their website.
One does not just pop into Antise to pick up a Pannetone. They don’t have a storefront in the way you normally think of.
You have to pre-order online. Then a week later you go during a 4-hour window to pick it up.
As I’ve only ever had a traditional pannetone, I decided to try out their chocolate version.
Very nice presentation. High quality packaging.
So we have the traditional pannetone dough, but with chocolate chips rather than the raisins and dried fruit.
The chocolate version is a little richer than I’m used to. Pannetone is already very rich, what with all the butter and sugar in it. But they add lots of high quality chocolate, making it even richer. There’s also a chocolate spread on the top. Chocolate, chocolate and more chocolate.
Moist, buttery, chocolatey goodness. Very addictive.
Pro tip: Eat this with a big glass of cold homogenized milk.
At $50 each this isn’t something you’re going to order often. But at a 10/10 it’s a nice treat to have once in a while.
Next year, I’ll try their traditional Pannetone.