pandoro con cioccolato e olio extra vergine di oliva Colli Borbonici®

Butter-free Pandoro with Colli Borbonici® EVO Oil… this time with chocolate chips!

After the great success of our recipe for Pandoro without butter , prepared with the precious Colli Borbonici® extra virgin olive oil , today I propose an even more delicious variation: the addition of chocolate chips .

A simple modification, but capable of transforming a light and genuine pandoro into an irresistible dessert, perfect for those who want a healthier Christmas without giving up the pleasure of chocolate .

🎄 Why this variant is special

  • The pandoro remains soft and light , thanks to the replacement of butter with Colli Borbonici® EVO oil.

  • EVO oil, with its fruity and natural profile, adds aromatic depth without weighing down.

  • The chocolate chips melt delicately into the dough, making every bite richer and more enveloping.

This version is ideal for those who love traditional Italian leavened products, but also for those who prefer lighter and more digestible desserts.

Butter-free Pandoro with Colli Borbonici® Extra Virgin Olive Oil and Chocolate Chips

🥣 Ingredients

The ingredients remain almost identical to the original recipe, with only one addition:

  • 60 g water

  • 13 g fresh brewer's yeast

  • 500 g Manitoba flour

  • 110 g sugar

  • 1 tablespoon of honey

  • Orange and lemon zest

  • Vanilla

  • 4 egg yolks

  • 70 g Colli Borbonici® EVO Oil

  • 125 g light ricotta (or Greek yogurt)

  • Chocolate chips to taste (I recommend 80–120 g)

Procedure (with chocolate variant)

  1. Dissolve the yeast in warm water.

  2. Mix flour, sugar, honey, zest, vanilla, water, ricotta, egg yolks and Colli Borbonici® EVO oil .

  3. Work the dough until it becomes smooth and well-strung.

  4. Add the chocolate chips only at the end, incorporating them gently.

  5. Let it rise until doubled.

  6. Remove the air, shape it into a ball and transfer it to the pandoro mold.

  7. Let it rise again until it reaches the edge.

  8. Cook at 150°C for approximately 55 minutes.

  9. Cool, turn upside down and dust with icing sugar.

🧁 A pandoro that conquers everyone

This variation combines the Italian tradition of pandoro with the Mediterranean style of extra virgin olive oil, adding the timeless deliciousness of chocolate.

Perfect for a Christmas breakfast, a gourmet gift, or as a sweet centerpiece on the table.

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