Fundamentals of Panning 1: Video Collection
Fundamentals of Panning 1: Video Collection
What is Panning? What are dragées? These terms encompass a wide range of products, all created with one main idea: a center - such as a nut, fruit, or candy - is coated in either sugar or chocolate in a turning drum. This method allows us to obtain a very round and even coating.
Here, Chef Russ Thayer presents a classic combination of milk chocolate and caramelized hazelnuts, a classic recipe perfect for understanding the basics of panning.
Recipe: Caramelized Hazelnuts Panned in Milk Chocolate
In the videos below, Chef Russ coats caramelized hazelnuts in milk chocolate. If you are logged in to your Chocolate Academy™ account, the link to download the recipe will appear below.
Introduction to Panning
A quick overview of this trendy confectionery technique and what you can expect to learn in the videos that follow.
Chocolate for Panning
Almost any chocolate can be used for panning, but some make it much easier to achieve professional results.
Panning Prep Work
A look at the equipment and tools necessary for successful panning.
Temperatures for Panning
Chef Russ explains the ideal temperatures for panned products and how to adjust them based on room temperature and panning stage.
Stages of Panning
See what happens at each stage of the panning products as your center goes from plain and uncoated to round and enrobed
Finishing Agents
Chef Russ describes your options for adding a final touch to your panned items.
Basic Panning Procedures
Let's begin. A look at the process of panning, starting with preparing the machine and ending with the finished dragee.
Finishing the Hazelnuts
Now that the hazelnuts have been coated in milk chocolate, Chef Russ shows how to give them simple, attractive finish.
Meet the Chef!
The Next Step
Recommended for Panning
Our chefs find that chocolates with a 3- or 4-drop fluidity are best for panning.
