Panning: A Chocolate-Covered Tradition
Feve's panned confections have been Dandelion favorites for nearly a decade. Feve chocolatiers coat each small-batch-roasted nut, espresso bean, or cocoa nib with countless layers of our fudgy 70% Camino Verde, Ecuador chocolate using an old-world confectionery technique called hand panning.
Panning, one of the traditional technical skills a chocolatier masters, is an artisanal method of covering confection centers with chocolate. Tempered chocolate is slowly poured or ladled over a batch of centers as they tumble gently in a rotating cylindrical panning drum, or kettle. The drum's rotation speed, and the number of chocolate layers, are carefully controlled by the chocolatier. Friction created by the centers' tumbling action distributes chocolate evenly around every center; once a single chocolate layer solidifies, the next pour of melted chocolate is ladled over the centers. This process is painstakingly repeated until the desired chocolate-coating thickness is achieved.
Feve's hand-panned confections are among our most popular treats throughout the year. They pair nicely with cheeses and fruits, pack well for picnics and fireside game nights, and make wonderful any-occasion gifts. We've never encountered a gathering these chocolatey bites didn't enhance. Wherever your adventures may lead, you'll find Feve's Chocolate-Covered Quartet the perfect collection to savor and share.