Students are expected to understand the basics of panning, which is covered in the one-day course, Fundamentals of Panning on May 21st. Fundamentals of the process will not be covered, as all of the time will be dedicated to the creation and execution of recipes. Students can expect lots of hands-on practice with simple recipes that encapsulate the main points covered in the one-day course. Students will leave with a variety of finished products and the knowledge of how to create them. 

What you’ll learn:

• Preparation of a variety of centers which will be panned in chocolate
• Pre-coating of centers
• Panning process with chocolate and other coatings
• Natural cocoa butter shine of chocolate products
• Using polishing and sealing agents with chocolate-coated centers
• Powder finishes and other interesting finishing and garnish techniques
• Adding color to your creations

Recipes:

• TBD

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
• This course is FOCUSED TOWARDS PROFESSIONALS 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.

See our beginners course here: https://www.chocolate-academy.com/fr-CA/formation/cours/intro-panning-1-day