Hi! This is super general, but can anyone give me tips on panning chocolates? I’ve been researching on it but I can’t figure out whether we’re supposed to use tempered chocolate or not. Also, what is the best solution for making them shiny and glossy?
Yes – totally agree with that advice. I was a panner for some years but sold the company recently.
You do not need to use tempered chocolate to pan. The tempering will happen during the process of engrossing. You make them shiny and glossy using glaze and polish. Most are non-vegan but there are some vegan options for polishes and glazes.