Panning - but not for gold!

[CatPoet]

Oh we have  hazelnuts in similar to Gianduja  chocolate here but they are dusted with cinnamon  or  icing sugar or cocoa with cinnamon,  I used to love them.

[Smithy]

I'll bet those cherries pop with intense cherry flavor! That's brilliant: coating them with cherry powder. Did you simply split a batch of freeze-dried cherries and powder some?

[Kerry Beal]

Actually the centre is a dried cherry and the powder is the freeze dried that I put with some sugar in the thermomix and powdered.  

[Kerry Beal]

The process of polishing and sealing requires blowing cold air for up to several minutes at a time - and standing holding the hose is a pain.  I was cleaning up some of the chocolate stuff I have taking up space in my living room this morning and ran across my little IV pole that I use to hold the Fuji airbrush, along with some old lab equipment.  This allowed me to jury rig a hose holder.  

 

 

Last evening Alleguede came over and very patiently coated a pound of coffee beans.  Not something we'll be doing again soon!  Because they are flat on one side they fall victim to serious doubling - and half his evening was spent pulling apart doubles.  

 

 

I got them polished up this afternoon. 

 

 

He was kind enough to bring me some almonds (my hubby is feeling hard done by) which I roasted in the microwave last night - and coated this afternoon.  Not polished yet but hubby is already enjoying them.  They are a hell of a lot easier to coat than coffee beans!  Took less than an hour.

 

 

[Deryn]

Ingenious use of an IV pole. If I ever do any panning, perhaps I will have to ask my doctor for a 'prescription' so I can buy one of those.

That aside, thank you Kerry for the journey through panning with you. I only knew how to pan for gold prior to this - and I never got rich at that. I think panning items enrobed in chocolate would have been more lucrative.

[Alleguede]

My relaxing word use to be bubbles. My previous assistant use to say that it was the only word no one could ever say upset/mad. Now I have changed my magical word to doubles...

Yes coffee beans need to be reviewed - hopefully they will be enjoyed.

Kerry I think the issue with the glandular ones where the fact that they are too soft.

On my way home I was thinking at candied cherries with pistachio white chocolate.

[Kerry Beal]

Glace cherries?

[cyalexa]

Last evening Alleguede came over and very patiently coated a pound of coffee beans.  Not something we'll be doing again soon!  Because they are flat on one side they fall victim to serious doubling - and half his evening was spent pulling apart doubles.  

 

I will no longer begrudge the relatively high price I pay for this treat. 

[Kerry Beal]

Took the opportunity to polish hubby's nuts before I leave the house this morning.

 

 

 

 

Look at the shine on those babies.  I had a worried minute or two when the third polish got dull again - I think if I'd done it a bit differently they would be even shinier.

 

 

 

 

[Smithy]

Those are gorgeous...absolutely gorgeous!...and I would gorge myself on them if we were in the same county.  Thanks so much for showing us this equipment and technique, and what you can do with it!

[Alleguede]

Glace cherries?

Just candied cherries. Hand rolled

[Tri2Cook]

Took the opportunity to polish hubby's nuts before I leave the house this morning.

:biggrin:   

I'm sure he appreciated that. It's just not the same when you have to polish them yourself.

 

[Anna N]

Those are gorgeous...absolutely gorgeous!...and I would gorge myself on them if we were in the same county.  Thanks so much for showing us this equipment and technique, and what you can do with it!

[Kerry Beal]

I had colour left over from the raspberries - so decided to add a coat of colour to the hazelnuts because they were too soft and not able to be polished.  A little bumpy - I should have made more coloured chocolate and run them a little warmer - but I was a little worried about the gianduja softening.  

 

 

This evening I finally got around to coating the really big fat raisins that Dandi-pak sells. Jumbo Thompsons - made even more jumbo by about 3 times as much chocolate.  They are going to look like fat potatoes after I polish them.  

 

 

 

[Kerry Beal]

 

The raisins polished. The tastiest so far. I really, really like chocolate covered raisins!

[Deryn]

I was always a 'raisinette' fan at the movie theatre when I was a kid - and my mother always bought us a pack when we had had a particularly 'un-fun' doctor visit (i.e. for shots).

 

Yours however are 'gourmet' chocolate-covered raisins - and I am sure they are at least a 100 times more delicious than those commercial ones ever were! Yum!

[Kerry Beal]

Still had some dry ice around - so this afternoon I took a box of corn pops and coated them in white chocolate with freeze dried mango powder mixed in.  Of course a family sized box of corn pops is too much for my little panner so after the initial coating I removed a few of them before they all removed themselves.

 

Part I finished with some coloured white chocolate and the rest with some mango powder.  

 

 

 

[Anna N]

Mmmmm. Corn pops with mango powder. I bet they are moreish.

[gap]

Kerry - what polishing agents are you using to polish and then seal the product? You seem to be getting a good shine on them.

[Kerry Beal]

I'm using some samples of professional products that I have had around for probably longer than they are supposed to last!  I'm currently looking into getting smaller quantities of similar products for when Alleguede and I teach a class - because the average artisan confectioner can only buy barrels full of the stuff.  We are hoping to talk someone into selling reasonable sized amounts - or selling us a larger but still reasonable sized amount that we can then pass on in smaller quantities to our students.  

[rajoress]

Thanks so much for taking us along for this beautiful ride! I especially love the look of those raisins - I would take a big bag right to the movies!

[lebowits]

I'm using some samples of professional products that I have had around for probably longer than they are supposed to last!  I'm currently looking into getting smaller quantities of similar products for when Alleguede and I teach a class - because the average artisan confectioner can only buy barrels full of the stuff.  We are hoping to talk someone into selling reasonable sized amounts - or selling us a larger but still reasonable sized amount that we can then pass on in smaller quantities to our students.  

 

I bet Art and Wilma could help us with this!

[Kerry Beal]

 

I'm getting better at this!  These are some cherry jelly bean like things that I purchased at the bulk store - white chocolate coating, red coloured white chocolate to finish.  Perhaps not the tastiest thing - but I'm happy with the look.

 

Now off to the chocolate room to coat some little square pieces of coconut.  I have a 13 quart bowl full of future panning products.  Need to start thinking about Easter bunnies.  

[Kerry Beal]

 

These are little squares of dried coconut - engrossed in dark milk chocolate.  Tasty!

[Kerry Beal]

Almonds with Callebaut 823 - added red and a tiny bit of blue colour to the last 500 grams.  Comparing two types of polish and shellac on half a batch each.  

 

 

Almonds as above with yellow added to 500 grams.  Gold powder after last polish.  

 

 

Coffee beans - really fat, crunchy, darkly roasted beans - much, much better than the last beans.  I gave up trying to stop the doubles and drew the line at threesomes - that being said - there were a few clumps got by me.  Ran a bit cold as you can tell by the pebbling of the surface.