Spiced Easter Dragees

Place chopped apricots into the freezer for 15 minutes.

Place into the panning machine on rotation 42% with cold air at 2 ̊C.

Spray melted Callebaut® 823 milk chocolate onto the apricots until the desired thickness is reached (with spray attachment - spray 10 seconds on, 15 seconds off).

Just as the last coat of chocolate is added turn off the air and sprinkle with Callebaut® Cocoa powder to finish.

Infuse Callebaut® 823 milk chocolate with cinnamon powder.

Set the panning machine to rotation 40% with cold air 14 ̊C.

Spray the infused chocolate on to the raisins until desired thickness is reached.

To make a natural shine warm the coated raisins until the sound becomes dull. Immediately turn on the cold air at 14 ̊C and leave the raisins rotating for 2 hours. The rotation speed can be reduced to 30% once the raisins start to shine.

Chop candied lemon into small squares.

Place into the panning machine on rotation 40% with cold air at 14 ̊C.

Spray melted Callebaut® 823 milk chocolate onto the lemon until the desired thickness is reached (with spray attachment - spray 10 seconds on, 5 seconds off).

Just as the last coat of chocolate is added turn off the air and sprinkle with Callebaut® Hazelnut Brésilienne.