If you want to bring something special to the table, you can't miss the Panettone Log recipe. A delicious combination of softness, the enveloping sweetness of hazelnut cream, and the indulgent touch of chocolate. It's easy to make, and the result is a treat for the palate and the heart. Start by cutting the panettone slices 1 cm thick and arrange them on the work surface, overlapping them slightly, to form a rectangle approximately 40 x 30 cm. Join the slices with a rolling pin, thinning them and joining them to create a solid base. Now let's dive into the deliciousness. Generously spread the hazelnut cream over the panettone, spreading it evenly all the way to the edges. Add a sprinkling of granella di nocciole-tostate-2/">for a crunchy and irresistible touch. Begin rolling the panettone gently from the long end, carefully tightening to obtain a perfect roll. Slice off the last 10 cm from one side of the roll and a thin 1 cm slice from the opposite side. Attach the 10 cm piece to the central log at the side, using a generous portion of hazelnut cream as glue. Place the log in the refrigerator, letting the magic happen while it solidifies. In a small saucepan, melt the chocolate chips with the coconut oil in a bain-marie. Remove the log from the refrigerator and place it on a wire rack lined with parchment paper. Gently pour the melted chocolate over the log, carefully distributing it and allowing it to drip naturally. Use a spatula to smooth the chocolate, creating a smooth and inviting layer. Finish your masterpiece by generously sprinkling scraped coconut over the surface of the log. Let the chocolate harden at room temperature and then transfer the log to the refrigerator, covering it tightly. Before serving this culinary masterpiece, be sure to remove the log from the refrigerator about 5 minutes in advance. Enjoy this extraordinary dessert with family and friends during the holidays, bringing a burst of sweetness and joy to every bite. Happy Holidays! (Recipe created in collaboration with Laura “ladfoodie”)