Marianne Martinez
Panning chocolate is a process of coating centres like nuts, dried fruits, or cookie bites with chocolate. This process is typically done using a panning machine, which has a rotating drum that tumbles the centres while a stream of chocolate is added to create an even coating. However, it is possible to pan chocolate without a drum by using alternative equipment and techniques. For example, a Kitchen-Aid attachment or a small coating pan can be used to create panned chocolate at home without the need for a large and expensive drum machine. In this method, the centres are placed in the machine, and chocolate is added gradually while the machine is running, creating a similar tumbling effect as a drum.
Characteristics and Values of Panning Chocolate Without a Drum
| Characteristics | Values |
|---|---|
| Equipment | Panner, panning machine, Kitchen-Aid attachment, stand-alone panning machine, chocolate drum, air conditioner, fan, hair dryer, copper bowl, heat source, melting tank |
| Process | Place items in panner, start machine on lowest setting, add chocolate at 40°C, gradually add more chocolate, apply cold air to set, add layers of chocolate, add textures, polish or add powder finish |
| Centres | Nuts (e.g. hazelnuts, almonds), dried fruits (e.g. raisins), cookie bites, cocoa nibs, orange peels, honey cake balls |
| Chocolate Type | Crystallized chocolate, non-crystallized chocolate, milk chocolate, dark chocolate, white chocolate, matcha white chocolate |
| Finish | Truffle look, glazed, shiny, glossy, artisan, natural gloss, cocoa butter, cocoa powder, icing sugar, spices, freeze-dried fruits, starch, shellac |
| Cost | Union Machinery coating pan: under $2000, Kitchen-Aid attachment: $500-$750, Stand-alone panning machine: $3000-$4000 |
| Classes | Available in Montreal, Las Vegas, Chicago, Paris, and online |
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What You'll Learn
Use a panning machine
Using a panning machine is a great way to coat chocolates without a drum. Panning machines are electromechanical devices that use rotating drums to coat nuts, fruits, and other food products with chocolate. They come in various designs, technical specifications, production capacities, and sizes.
- Place your chosen centres (such as roasted cocoa nibs or hazelnuts) into the panning machine.
- Start the machine and rotate the drum at the slowest speed possible.
- Add a coating of crystallized chocolate. A standard ratio is 100-150g of chocolate for 500g of centres.
- Apply cold air to help the chocolate set quickly, either by using a built-in fan or an external source like a Dyson fan or a pressurized can of cold air.
- Once the chocolate starts to set, you can add another layer. It is best not to wait until it is fully set and hard.
- You can also add other ingredients at this stage to introduce different textures, such as sea salt or feuilletine.
- Continue adding chocolate layers until you achieve your desired thickness. The total amount of chocolate used depends on the shape of your final product. If you are coating flatter items like almonds, you will need more chocolate than for rounder items like hazelnuts.
- If you want a truffled appearance, add a final coat of chocolate and then immediately add cocoa powder or another finishing powder like icing sugar or mango powder. Allow the product to complete a few more revolutions and then stop the machine.
- Remove the products from the machine and let them dry. You may need to repeat the process for a shinier finish.
- Clean your panning machine thoroughly, especially if there is a large amount of chocolate stuck to the drum.
Some panning machines have additional features like tempering machines, melting tanks, and touch control panels that allow you to regulate temperatures and the amount of chocolate poured. Stand-alone panning machines can be expensive, ranging from $3000 to $4000, but there are more affordable options like the Kitchen-Aid attachment, which costs between $500 and $750.
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Rotate the drum slowly
When panning chocolate, it is important to rotate the drum slowly. This is because the purpose of the panning process is to make a round product, and rotating the drum slowly allows for even layers of chocolate to build up on the surface of the product. If the drum is rotated too quickly, the chocolate may not have a chance to build up evenly, resulting in an uneven or incomplete coating.
To achieve a slow rotation, most panning machines have a speed setting that can be adjusted. It is recommended to start with the slowest speed possible and gradually increase it as needed. This can be done manually or automatically, depending on the machine. Some machines may also have a built-in timer that allows you to set the rotation time, so you can focus on other tasks while the machine works.
When rotating the drum slowly, it is important to ensure that the products inside are not sticking together or to the drum itself. This can be done by wearing gloves and placing your hand inside the drum to move the products around. By doing this periodically, you can ensure that the chocolate is coating the products evenly and that they are not clumping together.
Additionally, when rotating the drum slowly, it is important to consider the temperature and airflow within the drum. Applying cold air can help the chocolate set more quickly, and this can be done with a built-in fan, a separate fan, or a pressurized can of cold air. However, if you are using a fan, it is important to ensure that it is not too powerful, as this could blow the lighter products around too much and affect the even coating of chocolate.
By carefully controlling the speed of the drum rotation, monitoring the products inside, and managing the temperature and airflow, you can achieve the desired result of evenly coated and round chocolate-covered products.
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Add chocolate coating
Adding a chocolate coating to candies or confections is a fun and festive way to add sweetness to treats. The process of coating candies in chocolate is called panning.
To begin the panning process, you will need to decide what kind of chocolate to use. Chocolate candy coating, also known as confectionery or melting chocolate, is a good option as it is formulated to achieve a smooth and shiny finish when melted and cooled. It usually contains a blend of cocoa solids, sugar, and vegetable fats, and comes in a variety of flavours and colours. You can also use chocolate chips, such as HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips, or HERSHEY'S Milk Chocolate Chips. If using chocolate chips, you will need to gently melt them down and add a bit of shortening to create a smooth chocolate coating.
Once you have your chocolate coating ready, you can start the panning process. Place the items to be coated in the cavity of your panning machine or drum and start the machine on the lowest setting. Gradually add warmed chocolate, a ladle at a time. The centres will start out clumped in larger masses with the chocolate, but as the drum continues to turn, they will separate into individual pieces.
After the initial coating of chocolate, you can add another layer once the chocolate starts to set. You don't want to wait until it is fully set and hard. At this stage, you can also add other ingredients to introduce another texture, such as sea salt or feuilletine. Keep adding chocolate layers until you reach the desired thickness. The amount of chocolate you use will depend on the shape of your product. If you are coating something with a flatter shape, like an almond, you will need to use more chocolate than if you were coating something more round, like a hazelnut.
Once you have reached your desired thickness, you can finish your product. If you want a truffled appearance, add one final coat of chocolate and then immediately add cocoa powder or another type of powder, such as icing sugar, coconut powder, or food-grade powder made from fruits or vegetables. Allow your 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 powder, your product will take on a duller appearance.
If you want a shiny or glossy finish, there are additional steps you can take, such as using cocoa butter or polishing with shellac.
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Apply cold air to set
When panning chocolate, you can apply cold air to help the chocolate set more quickly. Some panning machines come with a built-in fan, or you can use a Dyson fan or a pressurised can of cold air. You can also simply wait for the chocolate to set.
If you are hand-panning, put on some gloves and place your hand inside the drum to move the beans around, ensuring they don't stick together or to the drum. Once the chocolate starts to set, you can add another layer. However, don't wait until it's fully set and hard.
At this stage, you can introduce another texture by adding ingredients like sea salt or feuilletine. Keep adding chocolate layers until you reach the desired thickness. The amount of chocolate you use will depend on the shape of your product. If you are aiming for a round product, a flatter centre with more surface area will require more chocolate than something more spherical, like a hazelnut.
If you want a dusted truffle look, add a final coat of chocolate to the nibs, then turn off the fan and add some unsweetened cocoa powder. Allow the nibs 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 beans will look dull.
Cocoa powder is just one option; if you are coating with white chocolate, for example, you could add a white finish with icing sugar, or use any food-grade powder to achieve the colour you desire.
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Add textures and flavours
Chocolate is a versatile treat that can be flavoured and textured in a multitude of ways. Flavouring chocolate is a delicate process, as the wrong liquid can cause the chocolate to seize and become lumpy. To avoid this, use oil-based flavourings, sometimes called "candy flavouring" or "chocolate flavouring", which can be added directly to melted chocolate. Common oil-based flavourings include mint, cherry, strawberry, hazelnut, cinnamon, and orange. These flavourings are potent and should be used sparingly.
Chocolate can also be flavoured with alcohol-based extracts, liqueurs, or flavoured oils, but these must be added to chocolate mixtures, not pure melted chocolate. Common alcohol-based extracts include vanilla, almond, hazelnut, coconut, and lemon. Liqueurs that pair well with chocolate include amaretto, brandy, rum, Cointreau, Grand Marnier, and Kahlua.
Chocolate can be textured to be smooth or grainy. Most consumers prefer their chocolate to be smooth and silky, so chocolate makers grind the cocoa beans and sugar to a particle size of between 15-20 microns. However, some people enjoy a more complex, grainy texture, such as Mexican-style chocolate, which is achieved by a traditional stone-grinding process.
To add texture to your chocolate, you can include elements such as crushed freeze-dried raspberries, chopped candied orange peel, chopped toasted nuts, toasted coconut, toffee, peanut butter, or dried herbs. You can also add flavour salts, such as smoked salt or citrus salt, either incorporating them into the chocolate or sprinkling them on top.
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Frequently asked questions
Panning chocolate is a process in which round centres (such as nuts, dried fruits, or cookie bites) are tumbled while a stream of coating creates even layers of chocolate or compound on the surface.
You will need a panning machine, which applies coating solution to products by either ladling or spraying techniques. The Kitchen-Aid attachment is a great way to get started as it is fun and inexpensive.
Place the things to be coated in the cavity of your panner and start the machine on the lowest setting. Once the centres are sealed, add chocolate at 40°C, one ladle at a time. Gradually add more warmed chocolate.
It is important to note that there is no standard recipe for panning chocolate, so feel free to experiment. However, it is recommended to use crystallized chocolate at a temperature of about 40°C. You can also add other products, such as feuilletine, to introduce texture.
Once you have reached your desired thickness, add a final coat of chocolate to your product. Then, immediately add cocoa powder and allow your product to complete a few more revolutions before stopping the machine. If you want a shiny or glossy finish, you can add cocoa butter or polish with shellac.
