Tiffany Haney
Panning chocolate, also known as engrossing, is a process that involves tumbling round centres (such as nuts, dried fruits, or cookie bites) while a stream of coating creates even layers of chocolate. While there is no standard recipe for panning, the process generally involves spreading the centres on a non-stick surface, allowing them to cool, and then separating them before placing them in a panning machine. The panning machine rotates the centres in a drum while chocolate is added, creating a round, coated product. The ideal temperature for the cavity during this process is around 17°C, allowing the chocolate to crystallize as it coats the centres. The final product can be finished with a variety of textures and appearances, such as a truffled, shiny, or glossy look.
Characteristics and Values of Panning Chocolate Separation
| Characteristics | Values |
|---|---|
| Process | Tumbling round centres (nuts, dried fruits, etc.) while adding layers of chocolate |
| Objective | Produce chocolate-covered treats with an even coating |
| Equipment | Panning machine with a rotating drum |
| Temperature | Cavity temperature of around 17°C for chocolate to crystallize |
| Coating | Crystallized chocolate, with a recommended coating viscosity of 120-175 M |
| Cooling | Apply cold air or wait for the product to set |
| Thickness | Dependent on the shape and preference, with multiple layers of chocolate |
| Appearance | Shiny, glossy, glazed, or truffled, achieved through different finishing techniques |
| Centering | Avoid crushed centres by reducing pan load and overload pans |
| Chocolate viscosity | High viscosity can cause excessively thick chocolate or uneven coating |
| Troubleshooting | Issues like chocolate not covering or peeling off can be addressed by temperature and pan speed adjustments |
| Cost | Machines range from $2000 to $6000, with attachments costing $500-$750 |
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What You'll Learn
Panning machine setup
Setting up a panning machine for chocolate separation requires careful consideration of various factors. Here is a step-by-step guide to help you set up a panning machine for chocolate coating and separation:
Centre Preparation:
Firstly, you need to prepare the centres that will be coated with chocolate. These centres can be nuts (like almonds, peanuts, or hazelnuts), dried fruits (such as raisins or cherries), candies, or any other desired centres. Depending on the specific requirements, these centres may undergo pre-processing steps such as roasting, drying, or polishing.
The prepared centres are then placed into the panning machine, which consists of a rotating drum or pan. The machine setup will depend on the type of panning machine you have. Basic Comfit kits can be fitted onto existing equipment, while standalone panning machines can be more expensive. The key component is a rotating drum or pan that will be used to coat the centres.
Chocolate Coating:
With the centres placed in the drum, start rotating it at the slowest speed possible. Add a coating of chocolate; a general guideline is 100-150 grams of chocolate for 500 grams of centres. You can adjust the amount of chocolate based on the shape and desired thickness of your final product.
Finalising the Process:
To help the chocolate set, you can blow cold air onto the rotating centres using a fan. Wear gloves and ensure that the centres are not sticking together or to the drum. Once the chocolate starts to set, you can add another layer of chocolate before it fully hardens. You can repeat this process to achieve the desired number of layers and thickness.
Optional Polishing:
After the chocolate layers have been applied and dried, you may optionally polish the coated centres to enhance their appearance and give them a glossy finish. This step can increase the perceived value of the product and improve sales and margins.
Troubleshooting:
It is important to note that various factors can affect the final product. For example, bumpy coatings may be due to too much cold air, thick chocolate, or centres that are too cold. To address this, reduce airflow, use lower viscosity chocolate, and ensure the centres are not too cold. Inadequate coverage can be addressed by regulating pan speed, starting with high viscosity chocolate, or sizing the centres and pan separately.
Additionally, consider the room environment, as it plays a vital role in the efficiency of the panning process. The recommended humidity and ambient temperature should be maintained to facilitate faster gross-up times and speedier gum and glaze settings.
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Ideal coating viscosity
The viscosity of the coating in chocolate panning is critical to achieving a quality product. The ideal viscosity range for coatings is between 120-175 M. A lower viscosity allows for a speedier and more even spread over the centres, while higher viscosity can lead to inadequate coverage and bumpy coatings. To address high viscosity, cocoa butter can be added to lower it to the recommended level.
Several factors influence the ideal viscosity of the coating, including the machine settings, ambient room temperature, and humidity. Maintaining a temperature of 55-60°F (13-15°C) is crucial for controlling the chocolate's setting and preventing overcooling of the centres. The ideal humidity level is about 50% RH, as high humidity can cause rough surfaces and prolong the smoothing process.
The viscosity of the chocolate also depends on the type of panning product and the desired finish. Hard panning and soft panning require different approaches, with hard panning involving crystallised chocolate and higher temperatures, while soft panning focuses on maintaining lower temperatures to control the setting.
The shape and size of the centres being coated play a role in determining the ideal viscosity. Smaller centres with higher surface areas, such as coffee beans, may require more chocolate to achieve the desired thickness. Additionally, the desired finish, such as a truffled or glossy appearance, will influence the viscosity and processing steps.
Achieving the ideal coating viscosity in chocolate panning requires careful control of the process variables, including temperature, humidity, machine settings, and the characteristics of the centres being coated. By optimising these factors, chocolatiers can produce high-quality, evenly coated products with the desired appearance and texture.
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Centre and coating ingredients
Panning, also known as engrossing, is a process in which round centres (such as nuts, dried fruits, or cookie bites) are coated in chocolate. The centres are tumbled while a stream of coating creates even layers of chocolate on the surface.
The centres used in the panning process can vary depending on the desired product. Nuts are a popular choice, with hazelnuts, almonds, and macadamia nuts being commonly used. Other options include dried fruits like bananas, raspberries, and blueberries, as well as roasted cocoa nibs and coffee beans. The type of centre chosen will impact the amount of chocolate needed for coating, as flatter centres with more surface area will require a greater amount of chocolate.
The chocolate used for panning can be either crystallized or non-crystallized. Some prefer to use non-crystallized chocolate at a temperature of about 40°C (104°F). However, crystallized chocolate is also commonly used, as it can provide better results in terms of coating evenness. The ideal temperature for the cavity during the panning process is around 17°C to allow the chocolate to crystallize properly.
The viscosity of the chocolate coating is an important factor to consider. A lower viscosity coating will spread more quickly and evenly over the centres, while a higher viscosity coating may require the addition of cocoa butter to reduce its viscosity and improve coverage. The viscosity requirements may also differ depending on the type of panning system used, such as a spraying or drip system.
The panning process can be done by hand or with specialised equipment like a chocolate panning machine. When using a machine, the centres are placed in a rotating drum, and chocolate is added in layers until the desired thickness is achieved. Cold air can be applied to help the chocolate set quickly, and additional ingredients like feuilletine, sea salt, or cocoa powder can be added to create different textures and finishes. The final product should be rounded, and the total amount of chocolate used will depend on the shape and desired thickness of the coated centre.
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Troubleshooting issues
Chocolate peeling off
Chocolate peeling off from the centres can be due to cold chocolate, soft centres, faster pan speed, or overloaded pans. To solve this, add warm chocolate relatively quickly, reduce the weight of the centres in the pan, and reduce the pan speed to 25 RPM.
Blooming and sweating
Blooming refers to the separation of oils, resulting in a grey, dusty film on the chocolate surface, while sweating is caused by excess moisture. To address blooming, ensure proper temperature control during the production process, as it can occur when chocolate solidifies without being in a properly tempered state. To prevent sweating, set the machine to achieve the correct moisture levels.
Non-drying of the coating
This issue is usually caused by using a formulation with excessive levels of invert sucrose. Avoid excessive heating of sucrose syrups at high temperatures for prolonged periods.
White specks
White specks may be due to the use of additives such as titanium dioxide, which has received negative press in some regions. Consider using alternative additives or processes to prevent this issue.
Uneven coating
If the coating does not cover the centres evenly due to high viscosity, adding cocoa butter can help lower the viscosity to the recommended level of 120-175 M. Adjusting the viscosity can ensure a speedier and more homogeneous spread of the coating.
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Finishing the product
If you want a shiny or glossy finish, you must first remove the product from the machine once it has reached your desired thickness. Then, clean the machine thoroughly, as any chocolate stuck to the drum can cause the final product to look dull. Once the machine is clean, add the coated product back into the drum. The next step is a two-part process called glossing and lacquering. An example of a glossing recipe is: 350 g water, 570 g maltodextrin, 80 g cocoa butter. To make the gloss, melt the cocoa butter, warm the water, and dissolve the maltodextrin powder. Then, combine the water into the butter mixture, keeping the temperature between 30-35°C. An example of a lacquer recipe is: 170 g water, 85 g gum Arabic powder, 250 g 70-proof liquor. To make the lacquer, heat the water, dissolve the gum Arabic, and combine in a mixer while gradually adding the liquor.
If you would like a dusted truffle look, once you have reached your desired thickness, add one final coat of chocolate to your product. Then, turn off the fan and add some unsweetened cocoa powder. Allow the product to complete a few more revolutions in the drum and then stop the machine. If you leave the machine running for too long after adding the cocoa powder, your beans will look dull. Cocoa powder is just one example of a finishing powder; if you are using white chocolate, you could add a white finish with icing sugar or orange mango powder. You can also use red hibiscus, raspberry, blueberry, and beetroot powder for different finishes.
There are many different ways to finish your product, and there is no standard recipe for panning. Each chocolatier or confectioner employs their own unique process depending on the ingredient they want to coat, what they want to coat it in, and the equipment they have available.
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Frequently asked questions
Chocolate panning, also known as engrossing, is the process of coating centres like nuts, dried fruits, or cookie bites with chocolate. This is done using a panning machine with rotating drums, forming even layers of chocolate.
The viscosity of the chocolate coating is crucial. A spraying system requires lower viscosity than a drip system. The speed of the panning machine's drum also matters, as faster speeds can cause chocolate peeling. Temperature is another factor, with high humidity and low-temperature chocolate causing issues.
You can purchase a chocolate panning machine, with prices ranging from $2000 to $6000. Alternatively, you can use a Kitchen-Aid attachment as a more affordable option, costing around $500-$750.
