Greetings, I'm investigating the art/science of chocolate panning for nuts, primarily hazelnuts and almonds. This would be for a small side business to our hazelnut farm here in Oregon. I'm looking…Continue
"Wondering if you can offer some advice---I just started playing around with panning, and I am not able to get the coated centers (coffee beans, in my case) to polish. I'm using the kitchen aid attachment, and each half has two metal ribs…"
"I am fairly new at this and trying to figure the process out. When you say plastic tubing can you please tell me a little more about what this means? I assume it is something I can get at a hardware store?"
"To get the shine without chemicals - you need to let the product sit overnight then put back in the pan - 48º C air is blown in with pan rotating. You are listening for quiet - once it gets quiet you pick a piece up and see if it is…"
"You need to add the chocolate slowly (and not tempered). The product (ie hazelnuts) need to be cooled in some way while you add the layers of chocolate. So either some dry ice, or an air conditioner blowing cold air into the pan."
I have just started experiments on my new coating pan. Is there anyone out there that could help me?
I put my hazelnuts into the pan, then pour the tempered chocolate...all began to mix...and a few minutes later, everything began to…"