Basics of Chocolate Panning

This paper will address what I consider to be the four major elements of chocolate panning.
• Equipment
• Environment
• Material
• Technique
The above elements encompass important sub-elements of equipment (types and style of pans, tanks,pumps and piping, air delivery, spray versus drip and controls) and environment (air conditioning,humidity and heat/cold).
Equipment and environment are important elements; however, your choice of material (chocolate, compound, yogurt) will have the greatest impact on the taste, texture and flavor of your final product. Careful attention to selection of equipment, management of environment and choice of material must be supported by a good understanding and development of processing techniques.
A discussion of techniques and troubleshooting will complete this review. I will detail common panning processing problems, explore the probable source of problems and offer suggested solutions.


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