The CASACOR team tasted panetones of different flavors and brands. Discover the favorites!
Submitted at Dec 5, 2025, 5:00 PM
Panetones - Natal 2025 (Divulgação/CASACOR)
As the end of the year approaches, one of the great protagonists on Brazilian tables is the panettone. From the classics to the most creative, with generous fillings, surprising combinations, and packaging that already doubles as gifts, the options multiply each season. The CASACOR team tasted dozens of versions available on the market and selected the 8 best panettones of the year. Come discover which ones won over our palate!
Generously filled with artisanal dulce de leche, the Truffled Panettone by Dom Casero bets on well-executed simplicity as a differentiator. Created within the brand’s holiday project for 2025, the product is part of the collection “A Christmas of Smiles,” already in stores since October, with charming packaging and strong gift appeal.
Panettone Dom Casero - Trufado Doce de Leite (Alcaparras Estudio/CASACOR)
Developed over months by chef Gustavo Pereira, the house’s panettone line relies on long natural fermentation and selected ingredients, in a process that takes up to five days. Among the highlights, the Belgian Truffled Panettone returns, the previous season’s best-seller, with a generous filling of Belgian brigadeiro and a semisweet chocolate coating with almonds.
Panetone Partager - Trufado Belga (William Gomide/CASACOR)
Vai D’Gosto reinvents the Christmas classic in a dessert format: the panettone cake. The base is a light-textured chocotone, filled with white cream, topped with whipped cream and chocolate, and finished with pieces of the panettone itself and chocolate chips. The result is a surprising combination, perfect to end the feast with center-stage presence.
Bolo de Chocotone- Vai D'Gosto. (Imagem Gerada por IA. /CASACOR)
Classic and elegant, the St. Marche Candied Fruit Panettone bets on tradition as its main attribute. The naturally leavened dough is soft, buttery, and perfumed with candied fruit and raisins, delivering exactly what you expect from a good panettone.
Panetone St. Marche- Frutas Cristalizadas (Divulgação/CASACOR)
The Empório Santa Maria Classic Panettone features raisins, candied orange peel, and a natural fermentation process that honors a culture begun in 1932. The 72 hours of slow fermentation are responsible for the extremely soft texture and the striking aroma, enhanced by the use of honey.
Panetone Santa Maria- Clássico (Divulgação/CASACOR)
At the Nonna Rosa restaurant, Christmas takes on an Italian accent in the pastry kitchen as well. Inspired by the Milanese legend of the panettone’s origin, the restaurant presents its chocolate version, made with 63% cacao chocolate, orange zest, vanilla, and honey. The result is a panettone that is intense, aromatic, and balanced.
Panetone Nonna Rosa - Chocolate (Raul da Mota/CASACOR)
Pastry chef Sandra Dias presents, in her ‘2025 Panettones Menu,’ a bold and sophisticated creation: Pink Lemonade. The recipe combines raspberry, blackberry, Sicilian lemon, W2 white chocolate, and Callebaut Ruby chocolate, finished with almond cream, sliced almonds, and a dusting of sugar. Naturally leavened, the panettone balances acidity, sweetness, and texture with elegance.
Panetone Sandra Dias (Jaqueline Branda/CASACOR)
With cacao incorporated into the dough and generous chocolate chips, the panettone by Chocolat du Jour gains even more intensity in this version, finished with sliced almonds on top.
Panetone Chocolat du Jour- Chocolate (Marcelo Trad/CASACOR)
