Recipe: Panning Smokey Cashews

6 Apr 2018

Chocolate
Patisserie

Ingredients

Panning composition

  • 1000 g of Smoked cashew nuts 
  • 3 g of Spanish smoked paprika powder 
  • 3000 g of Belcolade Origins Uganda 80% 
  • 150 g of Belcolade Pure Prime Pressed Cocoa Butter 

Powdering

  • 200 g of Belcolade Premium Dutch Cocoa Powder

Working Method

Panning composition

  1. Melt the Belcolade Origins Uganda 80% to 40°C.
  2. Add the Belcolade Pure Prime Pressed Cocoa Butter and smoked paprika powder.
  3. Use a Selmi Comfit machine to coat the smoked cashew nuts.
  4. To obtain a smooth surface, follow the correct parameters for the cooling and speed (8-12°C cooling, 50% speed).

Powdering

  1. Stop the cooling.
  2. Melt the surface of the dragées a little and add the Belcolade Premium Dutch Cocoa Powder with a sifter.