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Jay
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  • south australia
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chocolate panning

Started this discussion. Last reply by Kerry Sep 14, 2009. 1 Reply

Does anyone know how I can prevent the preglazing stage of chocolate panning from reducing the crunchiness of the nut. I am thinking of eliminating this step all together to achieve a really crunchy…Continue

 

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Kerry replied to Jay's discussion chocolate panning
"If you know that your panned nuts will be eaten within a short period of time - then the gum arabic coating can be eliminated. You can also pan coat caramelized nuts to keep that crunchiness - but they will be sweeter."
Sep 14, 2009
Jay posted a discussion

chocolate panning

Does anyone know how I can prevent the preglazing stage of chocolate panning from reducing the crunchiness of the nut. I am thinking of eliminating this step all together to achieve a really crunchy nut however I am concerned about oil contact with chocolate.
Sep 12, 2009
Jay is now a member of The Chocolate Life
Sep 12, 2009

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
every time I walk into the chocolate kitchen and smell the aroma of fine chocolate
My favorite chocolate is:
Java milk chocolate

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