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  1. Inspiration corner
  2. Recipe: Panning Almonds My Love

Recipe: Panning Almonds My Love

12 Jul 2019

Belcolade
Patisserie
Carat
Chocolate

Ingredients

Panning composition

  • 1000 g of Roasted almonds
  • 4000 g of Carat Coverlux Dark

Sugar stone effect

  • 750 g of Sugar
  • 250 g of Water
  • 3 g of Hydrosoluble colour

Working Method

Panning composition

  1. Melt the Carat Coverlux Dark to 40°C.
  2. Use a Selmi Comfit machine to coat the roasted almonds.
  3. To obtain a smooth surface, follow the correct parameters for the cooling and speed (8-12°C cooling, 50% speed).

Sugar stone effect

  1. Boil the sugar and water, add colour and cool down to room temperature.
  2. Add the sugar syrup little by little, very slowly. (Room temperature add 45% speed, 15°C cooling).

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