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 a free account.

Sign in to follow this  
jturn00

Chocolate and water/Creating chocolate coral using

Recommended Posts

I have also been experimenting with panning, my latest experiments have involved almonds coated with milk chocolate and various really excellent spice rubs, makes for some interesting taste sensations.

Kerry,

HOW interesting. I also recently bought a panning machine (and was lucky enough to have the manufacturer drop by on the day of my first use.) At what point are you adding the spice rubs? That's something I never even thought to do.

Jen

Share this post


Link to post
Share on other sites
I have also been experimenting with panning, my latest experiments have involved almonds coated with milk chocolate and various really excellent spice rubs, makes for some interesting taste sensations.

Kerry,

HOW interesting. I also recently bought a panning machine (and was lucky enough to have the manufacturer drop by on the day of my first use.) At what point are you adding the spice rubs? That's something I never even thought to do.

Jen

Jen,

I was playing around with almonds and milk chocolate and I just threw in a bit with each drizzle of chocolate. Some tasted great, but the ones with garlic tasted a bit 'dirty' with the almonds (tasted fine just in the chocolate).

How long have you had your pan? What have you panned so far? What is the most interesting thing you have panned? What kind of pan? What do you use for cooling?

I took the joint NCA/PMCA panning course last fall, feel free to PM me if you have questions I might be able to answer.

Share this post


Link to post
Share on other sites

How long have you had your pan? What have you panned so far? What is the most interesting thing you have panned? What kind of pan? What do you use for cooling?

I took the joint NCA/PMCA panning course last fall, feel free to PM me if you have questions I might be able to answer.

Kerry,

So far I've only used it the once, with dark chocolate and almonds. They came out far less shiny than the ones I used to buy, but way tastier. The difference in shine doesn't seem to bother my customers, who are kind of scooping this batch up. The panner came two weeks before Easter, so I had to put aside my new toy and get back to work.

[if by cooling you mean during,] I used a fan positioned in front of the panner, at an angle, the center of the fan even with the center of the panner. Afterwards I just spread the almonds on several sheet pans with a fan rotating over all, overnight.

Thanks for the help offer: I'll PM you once I've done this again (this week!) and have more questions, for sure about the polishing phase.

Jen

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
    • By eglies
      We are new Chocolatiers 3 months in business and doing well. We are looking for mentors people who are in production and can help us grow in the right direction. We need to take some decisions to invest now before the holiday season and want to make sure we are doing the right moves. 
      If we need to pay for this service we don’t have a big budget but will try.  We will try to get help to avoid any mistakes and will take a loan for this investment. 
      Look forward to hear from you guys
      thks
       
    • By Tiffany B
      Hello, 
       
      I am new to this forum. It is nice to meet you all.
       
      For August I have 2 big custom chocolate jobs and would love to know if I can paint the molds with tempered cocoa butter weeks in advance and then shell, fill, cap, at the last minute?
      Will the paint hold and be shiny and beautiful? 
       
      Thanks in advance
    • By Ciordia9
      I've read some older threads on here about keeping your cocoa butter warm in a dehydrator. We picked up a NutriChef PKFD32 which was the closest we could find to a recommended one (2016/2018) and none of our bottles fit. Which had us ask--are people putting their bottles preset in here or are you using cups/transferring and cleaning your bottles over and over? Also if the PKFD32 isn't what we should be using, is there one generally people like now?
       
      We've grown up from cheap airbrushes to the Grex line and we're attempting to get much more serious about our airbrush techniques. It's been long enough. Any thoughts, tips, tricks, or considerations are greatly appreciated.
    • By eglies
      Hey guys!
       
      Im looking for the ultimate tool to make this design i have attached. 
      What do you guys recommend?
       
      Thanks!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...