Panning or Dragées Class curricula are essential for any chocolatier looking to master the art of industrial-scale confectionery with an artisanal touch. In this 4-hour and 12-minute on-demand masterclass, Chef Melissa Coppel breaks down the complex mechanics of the panning drum, where the balance of centrifugal force and temperature determines the uniform coating of every piece. Joining this Panning or Dragées Class means learning the systems to transform nuts, cereals, and delicate fruit centers into perfectly spherical, chocolate-coated treasures that meet the highest standards of boutique pastry.
The technical heart of the Panning or Dragées Class lies in the “building phase,” a process where chocolate is applied in thin, successive layers to create a stable and crunchy shell. Throughout this program, you will explore the science of $A_w$ (Water Activity) management, specifically when working with moisture-sensitive centers like pâte de fruits or porous cereals. This Panning or Dragées Class provides the engineering framework to prevent oil migration and ensures that the internal crunch remains protected from environmental humidity, which is critical for maintaining professional quality over a long shelf life.
Aesthetics are a primary focus in the Panning or Dragées Class, where you will learn to move beyond simple chocolate coatings to explore vibrant and sophisticated finishes. Chef Melissa Coppel guides you through the application of natural powder coatings and the use of shellac to achieve a high-gloss, professional shine that does not degrade with handling. By mastering these techniques in the Panning or Dragées Class, you will be able to produce a diverse range of colors and textures that appeal to the modern consumer, all while using clean-label ingredients that emphasize the quality of the raw materials.
Efficiency and consistency are the final goals of the Panning or Dragées Class. You will learn the workflows required to scale your production from small artisanal batches to the volumes needed for a busy chocolate shop without losing the precision of the finish. The Panning or Dragées Class also addresses the logistics of storage and presentation, teaching you how to package these delicate spheres to preserve their shine and snap. By the end of this masterclass, you will possess a complete technical system to innovate within the world of dragées, creating signature products that are as profitable as they are visually stunning.
What is included in the class?
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