Dragées
A specially designed course for small start-ups covering a wide variety of panned products. Topics include equipment used, application methods, layering techniques, colouring, decorating, and polishing.
7,8,9,10 Oct 2024 | 12pm – 3pm
Classroom | New Delhi
Online | Google Meet
₹ 30000
Overview
A new course dedicated to the yummiest impulse product with great possibilities: Dragées! They're the perfect chocolate snack and aperitif, and make for the most elegant table gifts and weddings favours. Dragées are one of the most popular international chocolate products and these artisan beauties are making a strong entry in India. The product's high shelf-life is a strong driver, and so is its versatility as you can chocolate coat almost anything! However, working with dragées is quite challenging due to the fact that chocolate is so sensitive to temperature changes and mechanical stress. That's why it is important to work with the right technical know-how to get the best results. In this 4-day chocolate panning program, we'll be demonstrating the keys for their perfect preparation, analysing what types of chocolates are ideal to how to conserve them as long as possible under the best conditions.
You may choose to attend this course in person (classroom format) or participate in real time via video conferencing (online format). Online candidates are forwarded PDF notes with the recipes and theory covered in the class. All candidates get to watch the master chocolatier work, interact with her, and clarify all their queries during the session.
Curriculum
Chocolate panning is a process that uses rotating drums to cover inclusions with chocolate. The industrial process for panning requires large-scale equipment that most home confectioners cannot invest in. Due to this hurdle, consumers in India have so far only had access to panned confectionery from commercial producers. However, with recent innovations in artisan technology, small-scale equipment is now available for home based production. This has opened the floodgates to a new level of gourmet sophistication in panned confectionery with a range of customised options that are not cost effective to produce for the big industry players. The resulting gap between demand and supply has created the perfect opportunity for small players to step into the arena.
While this artisan equipment is low in cost and very easy to use, it relies heavily on the skill and experience of the chocolatier. Panning is a fairly complex and intricate process. In this comprehensive program, we will cover a wide range of confectionery recipes and coating techniques to hone your craft as a panning expert. But, as always with chocolate, your imagination is the only limit.
