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Comments
Submitted by suraj b on Sat, 10/12/2024 - 07:36
Hey, I had a doubt. If the chocolate is milk chocolate and centers are nuts like almond, then what would be the temperature of the warm air flow for rounding off the product?
Submitted by Miranda K - Ch… on Mon, 10/14/2024 - 19:24
In reply to Hey, I had a doubt. If the… by suraj b
Chef Vancayseele used white chocolate for these. Here are the instructions from the recipe:
Once all chocolate is added, shape them round using a
lukewarm airflow. (20-25℃/68-77℉) during the panning process.
Re-cool to harden the chocolate into the panning process to
recrystallize the chocolate.
You can find the recipe and the rest of the videos in this series on this page: https://www.chocolate-academy.com/en/fundamentals-panning-2-video-colle…