PASTRY ARTS MAGAZINE

VIRTUAL SUMMIT 2021

Fundamentals of
Chocolate Panning

1
 Russ
Thayer

Caramelized Hazelnuts Panned in

Milk Chocolate
Level 6h Total time 8kg Yield Shelf life 2 Components Conservation: Room temperature
6m

Introduction of the product

What is Panning? What is dragee? Its a wide range of products, all created with one main idea in mind. We use a
turning drum to help us gradually coat some type of product, called the center, in either chocolate or sugar. This
drum helps us to obtain a very round and even coating. Here Chef Russ presents a classic combination of milk
chocolate and caramelized hazelnuts, a classic recipe, perfect for understanding the basics of panning.

Russ Thayer
As Lead Digital Chef for the Chocolate Academies in North America, Chef Russ is responsible for
content planning, creation, and production. He also hosts a variety of interactive sessions with
students. He specializes in modern confections based on traditional techniques, while also having a
robust knowledge of pastry as a whole. Before joining the Barry-Callebaut group, he was the Pastry
Chef at PreGel America, and prior to this he worked as a Pastry Chef for the Ritz-Carlton hotel group.
Russ has been published in many industry publications throughout his career, recently featured in
So Good.. magazine editions #19 and #23. His strong desire to work with the best pastry chefs in the
industry continues to push him forward.

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Caramelized Hazelnuts Panned in Milk Chocolate Russ Thayer

Procedure
Boil sugar, water and invert sugar together for one minute.
Caramelized Hazelnuts
Cool the syrup in the refrigerator until completely cold. It will be thick.
This is important.
g Toast the nuts for 8 minutes at 160℃ /320℉
Sugar 360
Water 180 Cool the nuts completely.
Inverted sugar 60
Hazelnuts - whole 2000 Combine cooled nuts with cooled syrup.

Caramelize in oven at 160℃ /320℉ , tossing the nuts frequently until

Total weight 2600
they are evenly caramelized, usually about 20-24 minutes.

After the nuts are well caramelized, remove them from the oven and
cool them completely.

Lightly sift the nuts to remove any excess caramel powder that might
be present.

Procedure
Caramelized Pan the hazelnuts with the milk chocolate, melted at 40*C.
Hazelnut Panning After adding all the chocolate, finish with cocoa powder
g
while the panning is still soft in the panning drum.
Caramelized Hazelnuts, from 2000
above Rotate for a few minutes to ensure the powder is well
CALLEBAUT 823 33.6% milk 6000 adhered to the candy.
chocolate
CALLEBAUT Cocoa Powder 60 Remove from the panning machine and sift to remove any
CP-777 excess powder.

Store in flat layers on trays overnight to crystallize well

Total weight 8060 3
before packaging.

Store at room temperature.

 Philippe
Vancayseele

Panned Pistachio and Gianduja Treats

7
Level hours Total time 10kg Yield Shelf life 2 Components Conservation
6m

Introduction of the product

Panning products or “dragees” are the most popular well known snacks in the world.
I wanted to create a semi-soft creamy filling, with some hazelnut and pistachio notes, including small
shopped crispy almonds for a nice and crunchy texture. The “creamy” semi-soft texture is the
combination of milk fat from the white chocolate, the milk gianduja and the oils from the pistachio and
hazelnuts.

Philippe Vancayseele
Chef Philippe started his culinary training in 1975 in Brussels, Belgium. He graduated in pastry,
confectionery, bakery and candy making. After 6 years of working as a pastry chef, he joined
Mondose & Corné Port Royal factory (now Neuhaus-Mondose)..Chef Philippe continued his studies
and graduated as professional teacher in chocolate art and graduated as well in Biochemistry &
Groundings. In 1994, Chef Philippe joined Barry Callebaut and became a global Callebaut chef and
technical advisor. This gave him the chance to become an expert in chocolate manufacturing &
sharing his creativity and passion for chocolate in more than 80 countries. Chef Philippe moved to
Canada in 2012 and is now the Master Chocolatier & Senior Technical Advisor at the Chocolate
Academy™ Montreal Training Centre..

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Panned Pistachio and Gianduja Treats
Pistachio Gianduja Filling
Callebaut, pure pistachio paste
Callebaut, Milk gianduja (GIA)
Cacao Barry, milk chocolate
Alunga™ 41%
American Almond, Almond Brittle
crunch
Total weight
Colored chocolate
for panning
Callebaut, White chocolate W2
SQ of Power flower colored flower
petals(Yellow+Blue)
Philippe Vancayseele
Procedure
Prepare a 10 mm height frame with guitar sheet covered with a thin
layer of crystallized Alunga™ 41% milk couverture (foot).
Combine all ingredients together and mix well. Make sure that the
g gianduja and the milk chocolate are both crystallized before mixing.
2000 Fill the frame evenly and leave to cool until solid enough.
1000 Before cutting, leave the slab at room temperature (20℃/68℉ ) for
2000 about 2 hours, to facilitate the 10 mm size cutting.
Once cut in both direction, you obtain nice little cubes.
1000 Cover with plastic foil and put them back in the fridge at 10℃/50℉
6000 Pré-pan them in the machine with cold air flow (15℃/60℉), to flatten
slightly the edges. If they become to “soft” after this process, you can
put them back in the fridge for about 15-20 min.
Procedure
Add the melted green colored chocolate (40℃/104℉) in several times,
and in small quantities, while cooling with an airflow at 10℃/50℉) You
can follow the guidelines provided with the Power Flower colors to
create your prefered green color.
kg
8-12 Once all chocolate is added, start to shape them round using a
lukewarm air flow. (20-25℃/68-77℉) during the panning process .
Re-cool to harden the chocolate into the panning process, to
recrystallize the chocolate.
Important to store them overnight, in a dry area, before finishing with
the Capol polishing and sealing agents.
Find at the end of this booklet the method, quantity and specifications 5
related to this finishing process with the Capol products.
 CAPOL® 11-143 A with CAPOL® 155 C
GLAZING SYSTEM FOR CHOCOLATE COATED CENTRES

Application range
CAPOL® 11-143 A: polishing of compound, milk and dark chocolate coated
centres. CAPOL® 155 C: glazing of the polished surface and protection of
the gloss against humidity.

Product information
CAPOL® 11-143 A is a water based solution of natural food ingredients.
CAPOL® 155 C is an ethanol based solution of shellac.
Both products are ready to use, but CAPOL® 11-143 A has to be stirred well
before usage.

Density: 100 mL CAPOL® 11-143 A ≙ 120 g

100 mL CAPOL® 155 C ≙ 92 g
Storage temperature: up to 77 °F / 25 °C
Utilisation temperature: 59 - 77 °F / 15 - 25 °C (recommended)

Application details
Centres: The chocolate coated centres need a completely solidified
surface. Consequently, prior to glazing, they
should be cooled for at least 20
minutes in the pan by blowing in cold air (conditions see below). The
pan should be revolved occasionally.
Polishing pan: equipped with baffles or lined
with dark chocolate Air conditions:
relative humidity: 40 - 50 %
air volume: 6.0 m3/min (100 kg batch size)
temperature: compound chocolate: 50 - 53 °F / 10 - 12 °C
milk chocolate: 53 - 57 °F / 12 - 14 °C
dark chocolate: 61 - 64 °F / 16 - 18 °C

Additional information on the process air conditions or air volumes can be

supplied by our technical staff upon request.

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 Application example for products
with weight and size similar to
chocolate coated hazelnuts

Product Dosage Distribution Drying

[mL per 100 kg] - without air - - with air -

1st coat CAPOL® 11-143 A 250 1 - 2 min 7 - 10 min

2nd coat CAPOL® 11-143 A 150 1 - 2 min 7 - 10 min

3rd coat CAPOL® 11-143 A 100 1 - 2 min 7 - 10 min

4th coat CAPOL® 155 C 130 - 170 1 - 2 min 5 min *

* Alternatively, drying can be carried out by stopping the pan under full
air supply and only revolving it occasionally (stop & jog).
The applied amounts have to be adapted to the size and character of
the surface of the centres and may diverge from the example.
After polishing with CAPOL® 11-143 A, sealing of the surface with CAPOL®
155 C is necessary, in order to protect the gloss against higher
humidities.

Additional details
The application of the polishing and glazing agents can be performed
manually with beakers or dosing pumps. If spraying systems are used,
two separate ones are necessary, as CAPOL® 11- 143 A and CAPOL® 155 C
are not mixable.
During glazing with CAPOL® 155 C an explosion-proof extraction system
is advisable to remove the alcohol vapours. All sources of ignition have
to be avoided.
After polishing and glazing the centres should be stored on trays under
controlled conditions for a minimum of 2 hours prior to packaging. A
maximum of 41 °F / 5 °C temperature increase and 5 % RH increase
should not be exceeded, in order to avoid stickiness (temperature
shock).
Automatic coating machines with perforated walls provide shorter
drying times but require higher air volumes.

”
Chef’s tip: Keep the
RH% as low as possible
during the final
polishing process

7
 Dimitri
Fayard

Ruby Panned Candied Lemon

Level 6h Total time 7kg Yield Shelf life 2 Components Conservation
6m

Dimitri Fayard

Chef Dimitri Fayard, World Pastry Champion 2008, is the Lead Gourmet Brands Chef for the USA. Prior to joining the
Chicago Chocolate Academy in 2019, Chef Dimitri was the Executive Pastry Chef for the Peninsula Hotel Chicago,
having owned his pastry shop, Vanille Patisserie for 10 years, during that time Chef Dimitri was teaching at the
world renowned French Pastry School. Chef Dimitri extensive experience includes Payard Patisserie NYC, the Bellagio
Hotel Las Vegas, Ritz-Carlton Buckhead and Sofitel Chicago. Chef Dimitri was inducted into the Academy Culinaire
de France in 2009 and MOF Finalist in 2011.

Chef Dimitri worked on a different look to the traditional polished panning. Working with cold air for a more organic
uneven finished product. One could easily replace the candied lemon for pate de fruit, caramel, nuts or ganaches.

Adjusting the ratio of Callebaut Ruby to end with the desired amount of couverture coating.
”
Pairing Callebaut Ruby
with candied lemon and
cardamom for a unique 8
tasting experience.
”
Ruby Panned Candied Lemon
Dimitri Fayard

Ingredients

g
Candied lemon cubes 1500
Callebaut Ruby Chocolate 5000
Callebaut Cocoa Butter 200
Fleur de sel 5
Ground cardamom 6.5
Component 1
Total weight 6711.5

Procedure
Melt the Callebaut Ruby to 36°C/96.8°F.

Melt the Callebaut Cocoa Butter to 36°C/96.8°F.

Place the cold lemon candied peels into the panner.

Mix 200 g of Callebaut Ruby with 200 g of Callebaut Cocoa

Butter.

Start the panner at a 20% speed and 8°C/48°F air.

Using a squeeze bottle, slowly add the mixture of Callebaut

Ruby and Cocoa Butter, letting the mixture crystalize
between each addition.

Once the mixture of Callebaut Ruby and Cocoa Butter has

crystalized, start adding 100 g the melted Callebaut Ruby at
a time.

Make sure the Callebaut Ruby has crystalized before adding

another 100 g.

Repeat this process over the course of the next 5-6 hours,
until the full amount has been added.

Finish with the fleur de sel and ground cardamom.

Rotate at 20% speed and 20°C/68°F air for 15 minutes.

Store in a cool dry place.

”
Chef’s tips: Start with
a cold insert to
achieve an organic
look.
”
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