I tried adding chopped mini semi-sweet chocolate chucks from Whole Foods instead of the dried fruit as my husband and I enjoy the chocolate versions. It turned out OK, but we both agreed that mini MILK-chocolate chips would have tasted better. Also, the panettone I am used to eating has more of a liquor taste. I looked up some other recipes and saw they had the fruit soaking in anise or brandy. If I wanted to add this taste to my chocolate version, do you have an idea of how much I could add to the batter. My husband also felt that it was a little dry (but my biga wasn't as moist as yours), would a moister biga or an extra egg yolk help with this. Thank you for this recipe - I've been looking for one for awhile! Your blog is now at the top of my feed reader! YAY for being at the top of your feed-reader! Thanks, Julie. Moister panettone is SO hard to attain... Yeasted goods just aren't inherently super-moist. Yes, you could try adding another egg. Moister biga won't make any difference. As for the alcohol, you could try replacing a couple of tablespoons of the liquid. You could also try brushing the oven-hot panettone with liquor; not soaking the crust, just brushing quickly. Good luck - PJH

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