Bring together all the ingredients, except the butter, and work into an even dough. Incorporate the softened butter and continue to work to obtain a smooth, even dough (dough temperature: 26-28°C). Leave to rise in a proofing cabinet at 30°C with 80% humidity for 3 hours or until triple the original volume.
Work the initial dough with the flour, baker’s yeast and water to obtain an even dough. Add the whole eggs and continue to work the dough to obtain a smooth, even dough (dough temperature: 26-28°C). Leave to rise in a proofing cabinet at 30°C with 80% humidity for 2-3 hours or until triple the original volume.
With sufficient time before the second dough has finished rising, use a mixer to whisk the softened butter and add first the icing sugar and finally the previously melted cocoa butter. Continue to whisk until thoroughly incorporated.
Place the second dough in the kneading machine, along with the Dolce ricorrenza CL mix, the eggs and the yolks and knead to an even dough. Add the whole eggs and continue to work the dough until smooth. Add the emulsion in several batches and finish working the dough until smooth and even. Rest the dough at room temperature for around 20 minutes. Cut, roll and rest at room temperature for 5-10 minutes. Roll again and place in the pre-buttered moulds. Leave to rise in a proofing cabinet at 23°C with 80% relative humidity for 12-13 hours or until the dough rises around 2 cm above the top of the mould. Bake in a static oven at 160°C for 55 minutes (without steam for the last 25 minutes) or in a fan-assisted oven at 150°C for 55 minutes (750 g format). Leave to cool for at least 3 hours before removing the product from the mould and leave it to air dry for at least 12 hours.