Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

pastrygirl

Using the confectionery coating pan

Recommended Posts

Does anyone have experience using a confectionery coating pan? I got one from D&R over the summer, and have only had a few chances to play with it.

When coating nuts with chocolate, how much chocolate is typically left on the pan? Last week I coated some hazelnuts, and about 1/3 of the chocolate that I used was left on the inside of the pan. Seems like a lot of waste.

How much chocolate do you add at a time? Are more smaller additions better than fewer larger ones?

Do you aim for a particular chocolate:nut ratio?

Any tips for less spherical items like cashews?

What do you use to cool the nuts as they are tumbling? I tried some cold spray, which seemed to help. Unfortunately I followed the cold spray with a hit of the propane torch to the outside to try to melt some of the chocolate on the pan, and managed to create a small fire ball, so I won't be doing that again! :0 Do you use a hair dryer to heat as needed, or something else?

Share this post


Link to post
Share on other sites

Unfortunately I have little experience on this subject and plan on improving my knowledge very soon. The way I saw the selmi machine works, is that it sends little chocolate in on a very frequent stages as well as cold air. There was a lot of left over chocolate on the tumbler, That had originaly surprised me. But the smart man that showed me this would have someone scrap off that chocolate for further use.

Of memory, the chocolate was untempered and the ratio was 2 for nuts and 1 chocolate, if I recall.

Share this post


Link to post
Share on other sites

There's a demo on here somewhere that I did with my coating pan - let me see if I can find it.

Here you go. I used dry ice to cool. You really do need a source of cool air or everything sticks together.

I have purchased a little freestanding AC unit that one day I'll get around to getting hubby to hook up to blow cold air for panning and warm for polishing.

I laughed out loud over the fire ball - thought I was the only one who did things like that!


Edited by Kerry Beal (log)

Share this post


Link to post
Share on other sites

New panning machine available from chocolate world won't say the price but it looks very cool...

Oooh, looks very cool! One more thing for the wish list, once I get the technique down.

Do you take the extra step of candying nuts before coating? I like the effect but not the labor. When I start selling these, they will either be really expensive or not very profitable, or both :(


Edited by pastrygirl (log)

Share this post


Link to post
Share on other sites

There's a demo on here somewhere that I did with my coating pan - let me see if I can find it.

Here you go. I used dry ice to cool. You really do need a source of cool air or everything sticks together.

I have purchased a little freestanding AC unit that one day I'll get around to getting hubby to hook up to blow cold air for panning and warm for polishing.

I laughed out loud over the fire ball - thought I was the only one who did things like that!

Thanks for the link. I was looking for a panning thread, don't know why I didn't find it. Maybe the mods will want to merge.

Some good info in your demo. I was using tempered chocolate on room temp nuts and adding a fair amount of chocolate at a time - doing it all wrong! Will keep practicing.

Share this post


Link to post
Share on other sites

I use the D+R panning ball about twice a month, chocolate coated hazelnuts is the name of the game.

At first, I used a gum arabic sealer, but I stopped that about two years ago. If you use dark chocolate, it will bloom very quickly (even under ideal storage conditions) on account of the nut oil. Sealer will help, but the best things to use is milk chocolate, which won't bloom. So I stopped using dark chocolate and only use milk chocolate.

"About 1/3" chocolate sticking to the walls of the pan sounds a bit extreme. Usually I have a "crust" of about 1/2" thick that I remove with a heat gun and scraper when I finish a batch, which is a maximum of 1200 gr of whole roasted hazels.

This is what I do:

-I have a cheap portable airconditioner that I fitted with a "mask", and onto this mask I have attatched a length of 4" dryer hose, with this contraption I can direct airflow into the pan.

-I have a $10.00 electric heating pad underneath my bowl of milk chocolate. Don't know how warm it is, somewhere around 35-ish, never took a temp.

-Start it up, ladle in some choc, and immediately throw in a handfull of cocoa powder. This helps build the first crust around the nut and helps subsequent layers of chocolate to stick.

-Ladle and blow untill you get the size you want.(no cocoa pwdr anymore) If you add too much choc. in the pan, you will get a "pebbly" effect and a lot more choc will stick to the sides of the pan. Frequent thin coats are best

-I dump out the nuts when they get to the size I want, take a heat gun and plastic scraper to the pan, toss the crust back into my melting bowl, and do two or three more batches.

-I fill the cleaned pan with coated nuts, ladle in a half ladle of choc and throw in as much cocoa powder as the pan will take, when done, dump out into a deep full size hotel pan and repeat with the unpowdered nuts.

-Then I sift the nuts* into another deep hotel pan, where they can be bagged, and I reclaim all the excess cocoa powder from the first pan.

*I use a very coarse riddle or sieve used by gardeners to sieve dirt. The sieve is all s/s as are the mesh plates, I bought this at Lee Valley, and use the seive to sift off the roasted papery hazlenut skins as well.

Share this post


Link to post
Share on other sites

I've seen people use a "gun style" blow dryer to move unheated air into the pan while it's tumbling. If you need heat, you can turn on the heating elements in the gun. There are a number of flexible stands for these types of appliances which can be used to position the it as a free standing object.

Share this post


Link to post
Share on other sites

Art and Wilma at Chocolate FX have some PVC tubing built into little stands that hang on nicely to the hair dryer for that stage of the process.

Share this post


Link to post
Share on other sites

almonds.jpg

hazels.jpg

I'm happy to report my last batches of coated nuts turned out much rounder and smoother than the last. I'm not entirely sure what I did differently, maybe just let them tumble longer. The nuts were cold, the chocolate was mid 90s. One of the batches used warmer chocolate and a few pieces of dry ice.

Fascinating how chocolate doesn't stick to dry ice. Can anyone explain how/why the dry ice bits repel chocolate and don't get coated?

Share this post


Link to post
Share on other sites

I think it has something to do with the sublimation of the solid carbon dioxide back to gas on the surface of the dry ice which prevents the chocolate from sticking.  But then again - I might be totally wrong!

Share this post


Link to post
Share on other sites

  • Similar Content

    • By pastrygirl
      If so, what was it like?  Sounds similar to kouign-aman ... https://www.bbc.com/news/uk-scotland-north-east-orkney-shetland-44486529
       
       
    • By highchef
      we're all used to the Wednesday/Sunday food sections of newspapers far and wide, national and local. I see corrections in the local or regional columns when called for, but there's never a way to critique the ones published on a national scale because the content is behind a paywall. I get the WSJ, but don't want to pay additional (I should get access to it all on line for free-the newspaper is not cheap) for their online edition. Very frustrating to try a recipe and have major problems with it and not be able to point out some serious issues. Specifically, the WSJ published a recipe from Dee Retalli, a pastry chef in London who's recipe is in the cookbook 'Rustic' by Jorge Fernandez and Rich Wells. 
      I have made this cake 3 times.
      First time was a total runover disaster, which I should have foreseen. This cakes calls for a 10" springform or if you don't have that, a 10" cast iron skillet. I went for the latter because that is what I had. Almond mixtures tend to really smoke when they run over, just so you know.
      Tried again later with a deeper than normal 9 " springform. Happened again. Think it has to do with the 2 teaspoons of baking powder and quick activation in a 350º oven.
      Invested in a 10" springform for '3rd times a charm' try. I was successful, but not because I followed the directions, rather I became a little obsessed with making this work. Checked my oven, followed with the recipe and eyed it warily. It came up to the brim...and stayed. 45 minutes later it was supposed to be done but while it was beautiful, it was a bowl of jello in the center. It was also browning at an alarming rate- the almond flour again? So I placed a sheet of tinfoil over it (beautiful top crust) and turned the oven down to 325º and carefully watched and tested for almost another hour. That's a big time difference. 
      I found the recipe on cooked.com - credited to the above authors and cookbook albeit in Euro style measures and temps. All seems the same, so what are the odds that the recipe was misprinted twice from 2 different media?
      All I can think of is somewhere down the line (in the cookbook itself?) the cook time and temp were off. The time on both reads 45 min. The recipe took at least 1hr and 45 minutes. methinks someone left out the hour...
      The temp. thing is a little more obvious. Celcius to farenheight 350ºF does not equal 180ºC, more like 176ºC. Over almost 2 hours, I think that could make the difference between cooked and burnt? Sooo, I turned it down when I saw how fast it was browning to 325.
      The cake stays in form while you pour the honey over it, then orange water, then 2(!!!) cups of sliced toasted almonds. I put 1 cup and there is no way another cup would have stayed on that cake. I cup settled up to almost an inch on a 10" cake...
      Has anyone else tried this recipe or have the cookbook? It's a wonderful cake if you correct the time and temp., But I'd be really curious to see if anyone followed it exactly as written with success?
       
    • By Longblades
      How much minute tapioca do you use to thicken pie fillings? I read through every one of the rhubarb pie posts and no, the recommended amount is NOT on the box I just purchased.
      I will be making rhubarb pie but also apple, sour cherry, raspberry and blueberry later in the season. I will freeze most of the pies, unbaked, but would appreciate knowing what amounts you use for immediate baking as well. Also, I will be using tinfoil pie plates that say they are 10" but I think are really more like 9 inchers. They certainly do not hold anywhere near as much as my 10" pyrex pie plate.
      I tried tapicoa years and years ago and decided I preferred flour but my sister now has a gluten allergy so I'm going to try tapioca again. That way she can at least scrape out the filling and eat it. Can I just substitute equal amounts of minute tapioca for the flour?
      My method with the flour has been to mix it with the sugar and sprinkle some on the bottom crust, then a layer of fresh fruit. then a sprinkle of flour/sugar, with usually only two of three layers of fruit and finishing with a sprinkle of the flour/sugar. Can I do that with the tapioca?
      Oh, and strawberries in the rhubarb pie? No way, DH would kill me. Rhubarb is his favourite and he says strawberries contaminate a rhubarb pie.
    • By SilverstoneBakehouse
      Hello, my name is Matthew and ever since university I've been working with racing cars but am now looking to start making filled bonbons to finally scratch an itch that has just never gone away since I first successfully tempered a batch of chocolate.
       
      I recently commissioned the creation of some custom moulds, shaped like racing helmets, with a view to supplying my filled bonbon creations to racing teams, as potential gifts for sponsors and hospitality guests. I plan to emulate some classic helmet designs (like Senna's helmet for my caramel) and also offer customisation, for any drivers who want the chocolates to resemble their own helmet designs.
       
      The custom moulds will be produced in 40 shore silicone (FDA approved), with each mould weighing 2KG, sized somewhere around 250mm square and including 20 helmet cavities. I have also purchased a Chocovision Rev2, tabletop vibrating platform, airbrush and loads of other odds and sods to assist in the process. 
       
      I won't receive the moulds until later this week (hopefully) but have been doing loads of practicing and research into how I could utlilise coloured cocoa butter to create various effects on the finished product. Does anyone know of any books that are filled with graphical explanations of this, something along the lines of "by using X tool and Y technique, you can produce Z result"?
       
      My main concern is that the moulds will be difficult to decorate due to the limited accessibility of the cavity (my own fault I guess). Unlike a sphere mould where you can pipe straight lines easily, with helmet shaped cavities its a much more complex and time consuming process. I have included a couple of photos of a test helmet I cast last week. Please note that I gave little thought to the decoration of this piece, it was really just to test out whether 40 shore silicone would be too stiff for removal of the chocolate from the mould.
       
      I would appreciate any advice you are able and willing to provide, as I embark on this new adventure.
       
      Thanks
       
      Matthew
       


    • By Sue PEI
      I'm late to the game - anyone have any ideas for Father's Day? And I refuse to make to make chocolate golf balls. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×