cacao powder panning
USA, Chicago
12 Aug 2024
1 day
Primary course language:
300.00 USD
Artisan chocolatier shop
Class size:

This flavor-packed one-day class will introduce students to the basic concepts of panning with chocolate. The course will begin with a brief overview of the machines, processes, parameters, and ingredients typically used in chocolate panning.  This will be followed by demonstrations and hands-on practice of simple recipes which encapsulate the main points discussed in the first part of the day. Students will learn a variety of finished products and leave with the knowledge of how to create them. 

What you’ll learn:

  • Basics of panning machines and equipment

  • Ingredients and chocolates used for panning

  • Parameters, ideal conditions, tricks of the trade, and troubleshooting

  • Natural cocoa butter shine of chocolate products

  • Using polishing and sealing agents with chocolate-coated centers

  • Powder finishes

  • Adding color to your creations

Example of Recipes*:

  • Caramelized Hazelnuts in Dark Chocolate with Natural Glossy Finish

  • Corn nuts in milk chocolate with a glossy finish

  • Sour cherries in white chocolate with a glossy finish

  • Roasted almonds in milk chocolate with a powder finish 

  • Crunchy chocolate cereal in white and dark chocolate with a glossy finish

Of Note:

  • Recipes suitable for all kitchen settings will be explored - small panning attachments for standard mixers as well as professional machines will be used

  • Panned items can offer great shelf life and all creations will have at least 2 months of shelf life

  • Gain the skills to create your own innovative recipes and confidently coat almost any item in chocolate with a panning machine

  • Being only one day, this course will focus primarily on the skill and process of panning with chocolate. Recipes for centers (such as caramel, pates des fruits, marshmallows, etc) will not be explored in-depth during the course. Only chocolate finishes will be discussed, demonstrated and practiced - other types of panning such as sugar panning will not be covered.

  • This course is PROFESSIONALLY FOCUSED and has been developed specifically with chocolatiers and pastry chefs in mind. This course will inspire you with ideas on how to expand your product offering and refine your production for profit. Students are expected to have a basic understanding of chocolate.

* Recipes to be determined

Course agenda

Arrival & light breakfast: 8:00 - 8:45 am

Class: 8:45 - 12:00 pm 

Lunch: 12:00 - 1:00 pm

Class: 1:00 - 5:00 pm

Practical information

Be in the know!

  • Class size is from 8 to 12 people.
  • Class is from 8:00 am to 5:00 pm- You will receive an email confirmation prior to course date. 
  • Breaksfast , Lunch & apron will be provided. 
  • You must attend the full course in order to receive your certificate. 

Tuiton Fees Include 

  • Course Recipe Booklet 
  • Breakfast & Lunch (should you have any allergies or food restrictions, please advise us) 
  • Apron & kitchen tools 

Upon registration you will receive an email regading course details to ensure you have enrolled in the correct Master Class based on your level of chocolate (or pastry) knowledge. 

In the event of a cancellation by the Academy, we will refund only the amount of the course but, not the travel or the accommodation (see below the cancellation policy).

Dress code

The CHOCOLATE ACADEMY™ center will provide an apron and hair net.

You must bring your own chef coat. Pants (jeans or solid color wear).

Socks and closed shoes are required to enter in the kitchen-lab. 

Cancellation policy

  • Cancel less than 15 days and you will not receive a credit or any form of refund.
  • Cancel between 15-45 days and you will receive a credit voucher of 50% towards a future class.
  • Cancel before 45 days and you will receive a full credit voucher of 100% towards a future class.


Airport: Chicago O'Hare 10000 W O'Hare Ave, Chicago, IL 60666

Parking: There is a parking garage available across the street from the building (rates vary) 

Chicago Transit Authority: CTA Website

  • Ruby panning
  • panning cacao powder
  • dark chocolate panned almonds
  • packaged panning
  • panned cubes

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