Dabiz Muñoz and Raúl Asencio have developed Aliento de Dragón, a black panettone scheduled for release on November 16, 2026, through El Corte Inglés’s Club del Gourmet. The collaboration brings the chef’s XO universe into Christmas baking, working with a specialist in fermented doughs on a recipe developed over six months.
Made with natural sourdough, browned butter, cocoa and Madagascar Bourbon vanilla, the panettone takes its dark colour from vegetable charcoal. Inside, a cherry-lollipop-inspired cream combines white chocolate and Amarena cherries, while an almond and black cocoa glaze finishes the exterior. The recipe carries Muñoz’s interest in unexpected flavour associations into a preparation whose structure depends on fermentation and the handling of an enriched dough.
Asencio’s experience provides the technical foundation for that interpretation of the Italian Christmas bread. Produced as a limited edition, Aliento de Dragón is already available to pre-order at €46 for a 1.1-kilogram panettone, extending the collaboration from the pastry workshop to a product intended for sharing at home.