Tiffany Haney
Hand panning is an artisan technique in chocolate-making that involves coating nuts, dried fruits, candies, or other hard centres with chocolate. The process involves tumbling the centres while applying a stream of chocolate to create even layers. This traditional method produces favourites such as chocolate-covered almonds and raisins. While small-scale panning operations have declined due to the advent of larger commercial machines, it is still possible to create quality hand-panned chocolates with simple ingredients and readily available equipment. This introduction will explore the hand panning process, the types of centres used, and the creative possibilities it offers for chocolatiers.
Characteristics and values of hand-panned chocolates
| Characteristics | Values |
|---|---|
| Equipment | A basic Comfit kit or standalone panning machines |
| Coating | Numerous thin layers of tempered chocolate |
| Centres | Nuts, dried fruits, candies, or cookie bites |
| Glossy finish | Difficult to achieve by hand; a panning machine is needed |
| Flavour | Chocolate can be flavoured with vanilla or liqueur |
| Sealing | Centres can be sealed with caramelised syrup to prevent bloom and discolouration |
| Storage | Store in sealed containers in a cool, dry atmosphere away from sun and heat |
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What You'll Learn
Choosing the right chocolate
Firstly, consider the centres you are using. The shape of the centres is important, as the point of the panning process is to make a round product. For example, if you start with something flat like an almond, you will need to use more chocolate to achieve a round shape than if you were coating a hazelnut. The moisture content of the centres is also critical. Any excess moisture may cause the chocolate coating to seize, so ensure your centres are dry. If you are using fruit centres, you may need to experiment with different types of fruit to get the right moisture content. Freeze-dried fruit can be a good option, but it is very fragile and can be difficult to separate by hand. If you are using nuts, be aware that the fat content can migrate into the chocolate coating over time, causing bloom and discolouration. To prevent this, you can seal the centres with a caramelised syrup of sugar or honey and water before coating them in chocolate.
Next, consider the finish you want to achieve. If you want a glossy finish, you will need to use a chocolate panning machine. You can create a high-gloss finish on a small quantity of hand-panned chocolates by briefly turning them in sifted cocoa powder for dark and milk chocolates or powdered sugar for white chocolates. However, this will not give you the same high-gloss finish as a machine. If you want a truffled appearance, add a final coat of cocoa powder to your product after you have reached your desired thickness. Allow the product to complete a few more revolutions in the panning drum, then stop the machine. Be careful not to leave the product in the drum for too long after adding the cocoa powder, or it will take on a duller appearance.
Finally, consider the equipment you have available. If you are using a panning machine, the ideal humidity level in the room should be about 50% RH. High humidity can cause rough surfaces and increase the time needed to smoothen the surface. The ideal temperature for chocolate panning is around 60 degrees Fahrenheit, but white chocolate needs a slightly cooler environment of around 50 degrees Fahrenheit. If you are hand panning, you will need to temper the chocolate according to the manufacturer's recommendations. Use good quality milk or dark couverture chocolate, as it is easier to temper and will give you a more durable and shinier finish.
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Selecting the centres
When selecting the centres, it is important to consider their shape. Ideally, the centres should be nearly round, as this will make the coating process more uniform and help achieve a smoother finish. For example, a flatter almond with more surface area will require more chocolate than a hazelnut to achieve the same thickness.
The size of the centres is also a factor to consider. Smaller centres will require less chocolate to coat, while larger centres like brazils or squares of ginger will need more chocolate. Additionally, ensure that the centres are dry and clean. Excess moisture may cause the chocolate coating to seize, making it difficult to work with.
You can also be creative and combine different ingredients to create unique centres. For instance, you could mix fruits, nuts, and other ingredients to form blocks of combination chocolate. This allows for countless variations and gives you the freedom to experiment with different flavours and textures.
Lastly, if you plan to add flavourings to your chocolate, consider the moisture content of any liquid flavourings used, as too much can cause the chocolate to thicken and become unworkable. Oil-based citrus flavours or powdered flavours layered between chocolate additions are excellent choices that work very well.
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Panning machine setup
Panning machines are used to coat fruits, nuts, and other food products with chocolate. The machine incorporates rotating drums to cover the items and form a film around them. The chocolate panning process aims to build up numerous thin layers of chocolate rather than a few thick ones, resulting in a smoother finish.
When setting up a panning machine, there are a few critical factors to consider. Firstly, the recommended humidity and ambient temperature are important for the efficient operation of the machine. Maintaining an ambient temperature of 18-22°C can help achieve optimal chocolate crystallization and a smooth, even coating. Some machines may also require a built-in air blower system or external airflow management to control temperature and airflow.
The design and specifications of the panning machine should be suitable for your specific needs. Machines vary in size, production capacity, and technical features. For example, the Selmi Comfit coating pan is equipped with electric speed control, allowing for optimization during the coating process. The size of the machine will depend on the scale of production, with larger machines being more suitable for commercial settings and laboratories.
The setup process for a panning machine will also depend on the type of finish desired. For a glossy finish, the machine may need to be equipped with a heat gun or a built-in fan to help the chocolate set quickly and achieve the desired shine. For a truffled appearance, the final coat of chocolate can be followed by an immediate addition of cocoa powder, with the machine completing a few more revolutions before being stopped.
Additionally, the chocolate used in the panning machine should be considered during setup. The type of chocolate, such as milk or dark, and its tempering process, will impact the final product. The chocolate can also be flavoured with ingredients like vanilla or liqueur, but the amount of alcohol added should be limited to avoid affecting the tempering.
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Adding chocolate layers
When adding chocolate layers, it is important to work quickly as the chocolate sets relatively fast. Once the first layer of chocolate starts to set, you can add another layer. You can also introduce different textures and flavours at this stage by adding ingredients such as sea salt, feuilletine, or cookie crumbs.
To create a glossy finish on hand-panned chocolates, you can briefly roll them in sifted cocoa powder for dark and milk chocolates or powdered sugar for white chocolates. This creates an attractive finish.
If you want a truffled appearance, you can add a final coat of chocolate and then immediately roll the chocolates in cocoa powder. Allow them to complete a few more revolutions in the panning drum before stopping the machine.
For a shiny or glossy finish, there are additional steps involved, including glossing and lacquering. This process involves melting cocoa butter, warming water, and dissolving various powders to create a solution that is then applied to the chocolates.
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Finishing touches
Once you have reached your desired thickness, you can add a final coat of chocolate to your product. If you want a truffled appearance, roll the chocolates in cocoa powder and allow them to complete a few more revolutions in the panning drum. If you leave them in the drum for too long, they will take on a duller appearance. If you are coating with white chocolate, you may want to add a white finish such as confectioner's sugar, coconut powder, or any colour you desire by adding food-grade powder. You can use alfalfa, hibiscus, blueberry and beet powder to obtain different finishes.
If you want a shiny or glossy finish, there are additional steps to take. Remove your product from the machine and clean and dry the drum thoroughly. If there is a large amount of chocolate stuck to the drum, you can use a heat gun and pastry scraper to help remove it. Then, add your coated product back into the drum and do a two-step process called glossing and lacquering.
First, melt the cocoa butter and warm the water, dissolving the maltodextrin powder. Combine the water into the butter mixture and keep it between 30-35C. Next, heat the water and dissolve the gum Arabic. Combine this in a mixer while gradually adding the liquor. Proceed with glossing your product. Weigh out 1% of your beans' total weight in glossing solution. With your machine running, use a heat gun to VERY slightly warm the outside of your coated product, just enough to make it soft but not melt.
You may need to repeat the process once or twice to achieve the right level of shine.
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Frequently asked questions
Hand panning, also known as engrossing, is a process in which round centres (such as nuts, dried fruits, candies, or cookie bites) are tumbled while a stream of coating creates even layers of chocolate on the surface.
You will need a panning machine with a rotating drum. You can also use basic kitchen tools such as a spoon, a circular tray, and an electric frying pan.
First, put your chosen centres in the panning machine and start rotating the drum on the slowest speed. Add a coating of chocolate (100-150g of chocolate for 500g of centres) and blow cold air to help it set. Put your hand in the drum to move the centres around, ensuring they don't stick together or to the drum. Once the chocolate starts to set, add another layer of chocolate and continue until you reach your desired thickness. Finally, clean and dry the drum, then return your chocolates to the drum for glossing and lacquering.
