Professional Panning - January

This professionally focused, hands-on course is designed for chocolatiers and pastry chefs looking to learn the art of chocolate panning from start to finish. Over three immersive days, students will explore the fundamentals of panning equipment, ingredients, and techniques, then progress to the preparation of centers, pre-coating methods, and advanced finishing styles.

Through guided demonstrations and extensive hands-on practice, students will use Callebaut chocolates to create a variety of shelf-stable, beautifully coated products using both small-scale and professional machines. Techniques will include glossy finishes, powder coatings, color applications, and the use of polishing and sealing agents.

Key Learning Outcomes: Understanding panning machines and set up; ingredient selection and chocolate types; Preparation and pre-coating centers; Chocolate panning process and troubleshooting; Achieving natural shine and applying finishing agents; Creative powder and color finishes

Note: All recipes are suitable for various kitchen settings and offer a shelf life of at least two months. This course is intended for professionals with a basic understanding of chocolate.