The panning technique enables chefs to create good-looking and great-tasting confectionery products that have excellent appeal. The shape and unique gloss of dragées invites chocolate lovers to buy and snack. This technique requires special equipment and advanced skills. Of course, you can substitute the panning technique with traditional hand-dipping techniques - especially for this recipe. The looks may differ - the taste will be nearly the same.
Mix all ingredients and roll into balls (1 cm Ø).
Pre-crystallise the cocoa butter. Roll the balls in cocoa butter to create a crust. Leave to rest for twelve hours before panning.
Bring the balls in the panning machine to cover with the dark chocolate.
Mix and roll the balls in the powder mix.