2 Day Fundamentals of Panning Course

Learn about the fundamentals of panning chocolate and sugar creating your own unique products, with internationally renowned consultant and Pastry chef Martin Chiffers. From panning nuts, dry fruits, pate de fruit, fudges and other varieties of centre flavours and finishes.

• Process of Chocolate Panning
• Equipment
• Centres and fillings
• Pre-sealing
• Engrossing
• Sugar Panning
• Polishing
• Glazing
• Packaging and Storage

Includes all materials, lunch and refreshments, course notes and recipes and a certificate of completion.