Tillie Doyle
Panning chocolate, also known as engrossing, is the process of coating round centres like nuts, dried fruits, or cookie bites in chocolate. This process is typically done in a panning machine, which uses rotating drums to create even layers of chocolate. While some people opt for more affordable, smaller panning machines, others invest in standalone panning machines, which can cost thousands of dollars. The process of panning chocolate involves tumbling the centres while adding layers of chocolate until the desired thickness is achieved. Once the chocolate sets, additional textures and flavours can be added, such as sea salt or feuilletine. The final product can be finished with a dusting of cocoa powder or other toppings to create a desired appearance, such as a shiny or truffled finish.
Characteristics and their values for panning chocolate:
| Characteristics | Values |
|---|---|
| Process | Tumble the centres while adding a stream of chocolate to create even layers |
| Centering | Nuts, dried fruits, cookie bites, coffee beans, etc. |
| Chocolate Type | Crystallized or non-crystallized |
| Chocolate Temperature | 40°C (104°F) for non-crystallized chocolate |
| Equipment | Panning machine with rotating drums, Basic Comfit kit, stand-alone panning machines, etc. |
| Speed | Start with the slowest speed |
| Air | Blow cold air to help the chocolate set quickly |
| Layering | Add layers of chocolate until desired thickness is achieved |
| Texture | Add ingredients like sea salt, feuilletine, or cookie crumbs for texture |
| Shape | The final product is usually round |
| Finishing | Add cocoa powder, icing sugar, or food-grade powder for a matte finish; for a shiny finish, additional steps are required |
| Cleaning | Clean the machine thoroughly after use |
| Cost | Machines range from £3000-£6000 or $2000 for a small coating pan |
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What You'll Learn
Equipment: panning machines vs hand panning
Chocolate panning, also known as engrossing, is the process of coating round centres, such as nuts, dried fruits or cookie bites, in chocolate. This can be done by hand or with a machine.
Panning Machines
Panning machines are ideal for creating a perfectly smooth, round surface and an even chocolate coating. They are equipped with temperature-controlled systems that ensure the chocolate remains within the desired range, preventing overheating or solidifying. The speed of the machine can be adjusted to suit the product being coated, with a range of 15-25 RPM recommended for standard chocolate panning equipment. Modern chocolate panning machines also have a self-cleaning feature known as a CIP system, which eliminates the need to disassemble or remove the machine's internal components for cleaning.
Panning machines are versatile and can handle a range of coatings beyond chocolate, such as sugar coatings, flavoured syrups or other specialised coatings. They are particularly efficient when coating large quantities of confections in a single batch. The rotating drum of a panning machine holds the centres while a preheated liquid coating is poured inside. The rotation of the drum causes the centres to tumble and roll, ensuring an even distribution of the coating material.
Hand Panning
Hand panning is a more labour-intensive process that requires specialised equipment, such as a Basic Comfit kit or a standalone panning machine. Chocolatiers may choose to hand pan if they wish to use top-quality centres and fine chocolate to create a premium product. The process involves adding a layer of chocolate to the centres, allowing it to set, and then adding another layer until the desired thickness is achieved. Hand panning allows for more control over the thickness of the chocolate coating and the final shape of the product.
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The panning process
Equipment
Firstly, you will need a panning machine. These are available in a range of sizes and prices. Basic kits can be attached to a stand mixer, such as a Kitchen Aid, and are a good starting point for beginners. Stand-alone panning machines can cost anywhere from £3000 to £16000, depending on the model and specifications.
Preparation
Before you begin, you will need to decide on the type of chocolate you will use for coating. Some people prefer to use non-crystallized chocolate at a temperature of about 40°C (104°F). However, others find that crystallized chocolate produces better results.
Panning
Place your chosen centres in the panning machine and start rotating the drum on the slowest speed possible. Add a coating of chocolate (100-150g of chocolate for 500g of centres). You can then apply cold air to help the chocolate set more quickly, either by using a built-in fan or an external fan or air conditioning unit.
Once the chocolate starts to set, you can add another layer of chocolate. You can repeat this process as many times as you like to achieve your desired thickness. At this stage, you can also add other ingredients, such as sea salt or feuilletine, to introduce a different texture.
Finishing
If you want a dusted truffle look, add one final coat of chocolate to the centres, then turn off the fan and add some unsweetened cocoa powder. Allow the centres to complete a few more revolutions in the drum, then stop the machine. If you leave the machine running for too long after adding the cocoa powder, your centres will look dull.
Cleaning
Once you have reached your desired thickness and finished your product, remove it from the machine and clean your panning machine thoroughly.
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Ingredients
Chocolate 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 process can be done by hand or using a panning machine.
If you choose to hand-pan your chocolate, you will need a basic confit kit or a stand mixer attachment, a heat gun, a small AC unit or another means of cooling the cavity, a spatula, and, of course, your chosen ingredients.
If you opt for a panning machine, you can choose from various options, including standalone panning machines ranging from £3000-£6000, a Selmi Comfit for around £1600, or a small coating pan from Union Machinery for under $2000.
Regardless of whether you choose to hand-pan or use a machine, the key ingredients you will need for chocolate panning are:
- Centres: These can include nuts (such as almonds, hazelnuts, peanuts, or macadamias), dried fruits (such as raisins or cocoa nibs), or other small items like cookie bites, cereal, puffed grains, toffee, or gummies.
- Chocolate: You can use milk chocolate, dark chocolate, or white chocolate, depending on your preference. The chocolate can be crystallized or non-crystallized, and if you choose to use non-crystallized chocolate, it should be melted to a temperature of about 40°C (104°F).
- Additional ingredients for texture and flavour: You can add ingredients like feuilletine, sea salt, or cookie crumbs to introduce different textures and flavours to your panned chocolate.
- Finishing powders: To create a dusted truffle look, you can use unsweetened cocoa powder, confectioner's sugar, coconut powder, or food-grade powder in various colours (such as red hibiscus, raspberry, blueberry, or beetroot powder).
It's important to note that the amount of chocolate you will need depends on the shape and size of your centres and your desired thickness of the chocolate coating. As a starting point, it is recommended to use 100-150g of chocolate for 500g of centres.
With these ingredients and the right equipment, you can create delicious and visually appealing panned chocolate treats.
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Finishing touches
The final touches to your panned chocolate can vary depending on your desired finish. If you want a dusted truffle look, add a final coat of chocolate to your product. Then, add cocoa powder and allow the product to rotate a few more times before stopping the machine. If you leave the machine running for too long after adding the cocoa powder, your beans will look dull.
If you are coating with white chocolate, you can add a white finish with icing sugar, or orange mango powder. Alternatively, you can use food-grade colouring powder to achieve any colour you desire. For example, red hibiscus, raspberry, blueberry and beetroot powder for different finishes.
If you want a shiny finish, there are a few more steps to take. Remove the product from the machine once you have reached your desired thickness. Then, clean your machine thoroughly. You may need to repeat the process to achieve the desired level of shine.
Some people prefer to use non-crystallized chocolate at a temperature of about 40°C (104°F). However, others have found better results with a crystallized product. Feel free to experiment with different chocolates and temperatures to find the best results for you.
You can also add inclusions such as nonpareils or cookie crumbs inside the coating to create delicious snack bites.
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Cleaning the machine
Most modern chocolate panning machines have a self-cleaning feature known as CIP (Clean-in-Place). This automated system cleans the machine's interior surfaces, eliminating the need for manual disassembly and cleaning of internal components. The CIP system uses pipes and pneumatic pumps to clean and sanitize the machine, ensuring high hygiene standards for food handling and processing.
For machines without a CIP system or as an additional step for thorough cleaning, you should clean the chocolate panning machine's drum and internal components. Remove any leftover chocolate from the drum using a heat gun and a pastry scraper. Ensure you wear gloves to protect your hands. Once the chocolate is removed, use a damp microfiber cloth with a non-abrasive detergent or cleaning solution to wipe down the drum and internal parts.
It is also important to maintain the machine's external surfaces and electrical components. Use a damp microfiber cloth and a mild detergent to wipe down the exterior, avoiding any buttons or electrical inputs. For electrical maintenance, ensure the machine is unplugged and follow the manufacturer's instructions or consult a professional technician.
Additionally, regular lubrication of moving parts is crucial. Before each use, check the oil levels and add lubricating oil if necessary, following the manufacturer's guidelines. This will ensure the machine runs smoothly and reduce the risk of breakdowns.
Finally, if the machine is not used for an extended period, wipe it down and apply grease to the surface if the pot is made of copper to prevent oxidation. Store the machine in a safe and dry place, ensuring it is covered to protect it from dust and other contaminants.
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Frequently asked questions
You will need a panning machine with a rotating drum, or you can hand-pan. Basic Comfit kits can be attached to a Kitchen Aid, or standalone panning machines can be purchased.
Place your centres (nuts, dried fruits, etc.) in the drum and start it rotating at the slowest speed. Add a coating of chocolate (100-150g chocolate for 500g of centres) and blow cold air to help it set. Once it begins to set, add another layer of chocolate and continue until you reach your desired thickness.
Once you've reached your desired thickness, add a final coat of chocolate and then turn off the fan. Add some cocoa powder and let the drum rotate a few more times before stopping the machine.
Panning machines evenly coat all sides of the product and can be used to obtain a signature shell coating. They are also more efficient and reliable than hand-panning, especially for commercial production.
