This flavor-packed one-day class will introduce students to the basic concepts of panning with chocolate. The course will begin with a brief overview of the machines, processes, parameters, and ingredients typically used in chocolate panning.  This will be followed by demonstrations and hands-on practice of simple recipes which encapsulate the main points discussed in the first part of the day. Students will learn a variety of finished products and leave with the knowledge of how to create them. 

What you’ll learn:

• Basics of panning machines and equipment

• Ingredients and chocolates used for panning

• Parameters, ideal conditions, tricks of the trade, and troubleshooting

• Natural cocoa butter shine of chocolate products

• Using polishing and sealing agents with chocolate-coated centers

• Powder finishes

• Adding color to your creations

Ex of Recipes*:

• Caramelized Hazelnuts in Dark Chocolate with Natural Glossy Finish

• Corn nuts in milk chocolate with a glossy finish

• Sour cherries in white chocolate with a glossy finish

• Roasted almonds in milk chocolate with a powder finish 

• Crunchy chocolate cereal in white and dark chocolate with a glossy finish

• Peanuts in coffee caramel chocolate with powder finish

• Blueberries in blueberry vanilla white chocolate with a glossy finish 

Of Note:

• Recipes suitable for all kitchen settings will be explored - small panning attachments for standard mixers as well as professional machines will be used

• Panned items can offer great shelf life and all creations will have at least 2 months of shelf life

• Gain the skills to create your own innovative recipes and confidently coat almost any item in chocolate with a panning machine

• Being only one day, this course will focus primarily on the skill and process of panning with chocolate. Recipes for centers (such as caramel, pates des fruits, marshmallows, etc) will not be explored in-depth during the course. Only chocolate finishes will be discussed, demonstrated and practiced - other types of panning such as sugar panning will not be covered.

• This course is PROFESSIONALLY FOCUSED and has been developed specifically with chocolatiers and pastry chefs in mind. This course will inspire you with ideas on how to expand your product offering and refine your production for profit. Students are expected to have a basic understanding of chocolate.

* Recipes to be determined.

=>Continue with a two-day intermediate level just right after:  https://www.chocolate-academy.com/en-CA/learning/masterclasses/panning-20