"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."
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chocolate panning
Started this discussion. Last reply by Kerry Sep 14, 2009. 1 Reply 0 Likes
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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Jay posted a discussionchocolate 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.
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- 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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