Colomba al Cioccolato 😍

Artisanal Chocolate Colomba 1 kilo mold 600 g of all-purpose flour, 12.5% ​​protein 150 g of granulated sugar 15 g of brewer's yeast 100 ml of water 80 ml of milk 10 egg yolks, 200 g 150 g of butter 5 g of salt Grated orange zest 1 sachet of vanilla extract 200 g of chocolate chips Glaze: Melt 300 g of 70% dark chocolate in a bain-marie or in the microwave. Baking time: 160 degrees Celsius (static) for 40 minutes or 150 degrees Celsius (fan assisted) for 30-35 minutes. N.B. For the CLASSIC COLOMBA: Same amount, replace the chocolate chips with 200 g of candied fruit and then glaze with: 75 g of egg whites 80 g of sugar 80 g of almond flour (blend 80 g of almonds) 50 g of flour 1 sachet of vanilla Almonds for decoration, to taste Granulated sugar, to taste And then bake 750 g mold: 400 g of flour 200 g of egg yolks, about 10 egg yolks 30 ml of water 30 ml of milk 50 g of butter 100 g of granulated sugar 1 sachet of vanilla 150 g of chocolate chips Grated orange peel 15 g of brewer's yeast 3 g of salt