Pimping out a panettone is a surprisingly bad idea

Over the holidays, you could get a 26.5 oz panettone from Trader Joe’s for a mere $5 (brioche-y, buttery cake with raisins and other dried fruit). For a couple bucks more, you could get this chocolate-coated, pastry-cream-injected version in the freezer section for $6.99. Sounds good, right? Only in theory.

First of all, the chocolate coating is way too thick to get through it easily. Magic Shell would’ve been more suitable—at least you don’t need a hammer and chisel to break into it. It’s so much chocolate that you find yourself getting sick of chocolate, which usually only happens in Switzerland.

The cream-filled panettone inside was tasty, but I’m just not sure that panettone needs these bells and whistles. Why mess with perfection? Stick with the $5 version: toast a slice in the oven with a bit of butter, and you’re good to go.


1 Response to “Pimping out a panettone is a surprisingly bad idea”

  1. February 26, 2012 at 11:26 pm

    Nice article on panettone. I traditionally will make french toast with panettone. It is absolutely the most decadent breakfast. I mix half and half, egg, cinnamon, vanilla, and some brown sugar. Great blog you’ve got here.

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