Recipe: Panning Authentic Vietnam

14 Aug 2019

Chocolate
Patisserie

Ingredients

1. Panning composition

  • 250 g of Vietnam origin coffee beans
  • 1500 g of Belcolade Origins Lait Vietnam 45%*
  • 100 g of Belcolade Pure Prime Pressed Cocoa Butter*
  • 500 g  of Belcolade Origins Noir Vietnam 73%*

2. Colouring

  • 100 g of Belcolade Pure Prime Pressed Cocoa Butter*
  • 10 g of Liposolube white colour

3. Shiny finishing

  • Q.S. of Arabic gum based shining agent

 

*Puratos product

Working Method

1. Panning composition

  1. Melt the Belcolade Origins Lait Vietnam 45% and the Belcolade Pure Prime Pressed Cocoa Butter to 40°C and mix together.
  2. Coat the coffee beans, little by little with a ladle, starting with the Belcolade Origins Lait Vietnam 45%.
  3. To obtain a smooth surface, follow the correct parameters for the cooling and speed (8-12°C cooling, 50% speed).
  4. Then apply a finishing coat with Belcolade Origins Noir Vietnam 73%. (4°C cooling, 35-40% speed).

2. Colouring

  1. Melt and mix the Belcolade Pure Prime Pressed Cocoa Butter with the colour and spray small dots on the dragées. (30-33°C add, 45% speed, 8°C cooling).

3. Shiny finishing

  1. Depending on the brand and type of shining agent, the process and dosage may change.