How To Make Chocolate Dragées?

This article was originally written by Silvia Federica Boldetti.
Reprinted with permission. Some edits were made for brevity. 

You can read the original article here.

 

Have You Ever Tasted a Dragée?

Those delicious pralines coated in chocolate or sugar? Behind each piece lies a fascinating process called panning, which requires precision, technique, and a touch of artistry. But how does it work, and what can you do if you don’t have a professional panning machine? Let’s dive in together, with a few tips for anyone who wants to try it at home, even without specialized equipment!

What is Dragée?

Dragée is a technique where a core ingredient – such as an oil-rich nut or a candied fruit – is coated within a panning machine (known as a "bassina" in Italian). The machine rotates the product while evenly distributing the coating. This motion, combined with controlled temperature and the use of hot or cold air, results in perfectly coated, irresistible dragées.

The Stages of Panning

Here’s how the process unfolds using a professional panning machine:

1. Enlargement

- The process begins with the product (e.g., hazelnuts) placed into the panning machine.
- Melted chocolate, at a temperature of 40–45°C, is gradually added.
- Cold air (around 4°C) is blown into the panning machine to help the chocolate crystallize while the rotating motion ensures even distribution.
- A typical ratio involves using twice the weight of chocolate compared to the core.

2. Smoothing and Uniformity

- Once the first coating is complete, any residual chocolate is lightly heated with a heat gun.
- This allows the chocolate layer to melt slightly and adhere better, creating a smoother, more uniform surface.

3. Rounding

- Hot air softens the outer layer of chocolate, and by increasing the machine's rotation speed, a more rounded shape is achieved.
- Once the desired roundness is obtained, the speed and temperature are reduced to allow the chocolate to crystallize and set.

4. Finishing Touches

The final stage depends on the desired result:
- Powder Coating: Apply powders (like cocoa or powdered sugar) while the product is still tacky.
-Polishing with Gum Arabic: A syrup made with gum Arabic (2–3g per kg) gives the dragées a glossy finish.
- Natural Polishing: A slower process that involves continuous movement in the panning machine for 2–3 hours. However, this method is rarely used in industrial production.

The Panning Attachment: A Home Option

For those who want to try panning at home, there are panning attachments compatible with stand mixers, such as those that attach to a KitchenAid. While less complex than professional machines, they can still deliver excellent results.

However, without a cold air system, the process requires some adjustments:
- Use chocolate at a lower temperature (around 30°C) to prevent it from dripping too much.
- Work in a cool environment, and if needed, use a cold water bath (with ice) to cool the panning attachment or the product.
- Maintain a consistent speed and adjust the working time depending on the desired texture.

What Do You Think? Will You Try?

 

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