Chocolate panning and hard sugar panning

Consulting
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Hello everyone,

i am have five years experience on chocolate panning and hard sugar panning.

if you have a questions about panning i can help you.

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A post was merged into an existing topic: Hazelnut cream ,cocoa cream , food technology

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@foodist
is there any chance to make an dark chocolate coated crispy without getting melted even wen they stored at ambient temperature

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A product like Mentos, could you explain a coating procedure for this.? If you worked for them or had dealings please don’t answer. It’s purely if you can propose such a coating system. Alternatively a hard sugar mint could also be an example

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Alternate of sugar for chocolate coating.

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You can use Cocoa Butter Improvers ( CBI ) if your regulations allow this.

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I think the OP want to sell his experience and skills to the group and unwilling to answer questions or share relevant ideas gratis …