Chocolate Dragees

What are dragees aka panned chocolate?

Panning is an original, artisan method of chocolate coating fruit and nuts (or a centre). It is one of the oldest and highly technical skills of chocolate making.

Chocolate is slowly poured over centres in a tumbling coating pan. The speed of the pans circulation and the viscosity of the chocolate is carefully controlled by the chocolate maker. If too much chocolate is applied, the centres may stick together causing a failed batch.

The friction created by the tumbling action in the pan distributes the chocolate on each and every centre. Over time, the chocolate cools and more chocolate is applied until an ideal chocolate ratio-to-centre is achieved.

Comes in five flavours:

  1. Milk Almond Dragees
  2. Dark Almond Dragees
  3. Milk Hazelnut Dragees
  4. Milk Almond Tiramisu Dragees
  5. Dark Almond Tiramisu Dragees




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