LEARN HOW TO PAN LIKE A PRO!
In this pre-recorded course, Bruno and Tina show you everything you will ever need to know about panning. We cover:
- Equipment
- SEVEN different panning techniques/recipes, including:
- Black Sesame Praline Malt Balls
- Crispy Gianduja Hazelnuts
- White Chocolate Blueberries
- Peanut Butter Reese's Piece's PB Cereal Puffs
- Peanuts (M&M Style)
- Caramelized Praline Pecans
- Caramelized Five-Spice Almonds (not pictured)
- How to troubleshoot the panning process so you always have smooth, rounded, shiny finished products
- Temperatures required in panning
- Ratios to know for panned items in relation to your chocolate coating
- The EXACT products we use for maximum shine, and how to calculate for that
- Creating a cold air source (on a budget)
- How to clean your bowl
- How to store your products
This course is filmed as if you are standing right there next to us, so you truly see the process from start to finish. By the end of Pan Like A Pro, you will feel confident with panning on your own. You will understand some very important principles in regards to panning, and you will know the signs to watch out for in order to troubleshoot during your process. As we know, chocolate is very temperamental...by fully understanding the WHY behind the process enables you to pan like a true master.
Recipes in PDF format along with notes to our sources for products are available throughout the course. Once purchased, you will receive an email granting lifetime access.
Tina and Bruno are the chocolatiers behind Codinha Chocolate and Codinha Chocolate Mentorship. They share 30 years of chocolate experience between them and have worked under literally some of the best in the industry. It is their goal to not just share with you valuable chocolate knowledge from their experience, but to make chocolate learning fun! Panning is a great skill that can expand your own product line, grow your revenue, or simply give you amazing new items to taste and play with! So jump on in and let the good times roll!