Professional online course ABOUT DRAGEES
In 28 lessons learn how to make all types of dragee & panned products .
Starts on:
Online
Watch at anytime
unlimited
Lenght
4 weeks of study
28 lessons
Receive 7 new lessons weekly
Recipe book
60+ recipes
(4-6 hourse per week)
October 21th
24% off until
October 25th
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Next
course starts:
Join until:
october 21th
october 21th
october 25th
october 25th
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JOIN THE COURSE OR GET FREE CONSULTATION
Enter your details and our manager will contact you to answer all questions.

We’ll contact you via What’s app. Make sure that phone number is correct.
By clicking the "Join the course" button, you agree to receive newsletters from LANDBOX by e-mail and messengers, as well as confirm your agreement with the terms of the Terms of Use and the Privacy Policy.
In the drageeland box
Fast tracked learning
Vlad has over 7 years mastering these skills. You can learn them in just 1 month.
Every Dragee Type
Unlike live classes, we don’t only cover chocolate dragée technology, but also sugar, liquid centre and combined dragee.
Production and home kitchen
This course is suitable for all kitchen settings using either a small attachment for a standard mixer, or professional machines.
Step by step
Learn more than just the panning process, but also how to create dragée fillings including praline, caramel, nougat ect.
Sugar Dragee
Learn how to create the illusive sugar dragee, never before seen in a course both online or offline.
Become an Expert
Gain the kills to create your own innovative recipes and confidently produce them for sale (or just for fun).
Ready made solution
We are encouraging students to create their own vision, but if it’s not for you, feel free to use what we’re creating in the course as a ready-made solution. So easy, it feels like cheating – just take and use.
Great Shelf Life
Each recipe has a minimum shelf life from 2 months, with many lasting up to 12 months.
Business Focused
Created specifically with business owners in mind, expand your product offering and refine your production for profit.
Stress Free Set Up
The course comes with ingredient and equipment recommendations for easy work. Don’t have something on the list? We’ll show you easy swaps.
Fast tracked learning
Vlad has over 7 years mastering these skills. You can learn them in just 2 months.
Every Dragee Type
Unlike live classes, we don’t only cover chocolate dragée technology, but also sugar, liquid centre and combined dragee.
Production and home kitchen
This course is suitable for all kitchen settings using either a small attachment for a standard mixer, or professional machines.
Step by step
Learn more than just the panning process, but also how to create dragée fillings including praline, caramel, nougat ect.
Sugar Dragee
Learn how to create the illusive sugar dragee, never before seen in a course both online or offline.
Become an Expert
Gain the kills to create your own innovative recipes and confidently produce them for sale (or just for fun).
Ready made solution
We are encouraging students to create their own vision, but if it’s not for you, feel free to use what we’re creating in the course as a ready-made solution. So easy, it feels like cheating – just take and use.
Great Shelf Life
Each recipe has a minimum shelf life from 2 months, with many lasting up to 12 months.
Business Focused
Created specifically with business owners in mind, expand your product offering and refine your production for profit.
Stress Free Set Up
The course comes with ingredient and equipment recommendations for easy work. Don’t have something on the list? We’ll show you easy swaps.
Program of the course
Week 1
1 - 6 lesson
-Introduction
-All about nuts
-Panning equipment
-Polishing process
Week 2
7 - 11 lesson
-Dragee with nuts
-Cube shape dragee
-Decoration techniques
-Polishing glaze
Week 3
12 - 19 lesson
-Mini dragee
-Large dragee
-Cranberry & nougatine dragee
-Marble techniques
Week 4
20 - 23 lesson
-Theory about sugar dragee
-Sugar dragée
-Combined dragée
-Coloring syrup
ADDITIONAL LESSONS
24 - 28 lesson
Can you guess what next additional lessons are going to be?

Send us email to updates@landbox.online and say what you would like to see in the next yearly updates.
-Fresh cranberry dragee
-Liquid center dragee
-Coconut dragee
Week 1

Introduction

  • Information about course
  • Equipment and working environment

All about nuts


Lesson 1
  • Caramelization of nuts for dragée

Lesson 2
  • First dragée lesson - Almond cocoa
  • Chocolate application method
  • How to make smooth surface of chocolate dragée
  • Finishing with cocoa powder, tips to make it correctly.

Lesson 3
  • Hazelnut-caramel dragée
  • How to make double layered dragée
  • Polishing process(how to make dragée shiny)
  • Making homemade polishing glaze
  • Storage and packing

Lesson 4
  • Cocoa beans dragée

Lesson 5
  • Pecan-coffee dragée
  • Decorating method
  • Polishing process with Capol
  • Difference between Capol and Homemade glaze

Lesson 6
  • Cashew-speculoos dragée
  • Speculoos cookie
Week 2

Cubes


Lesson 7
  • Starting new section about cubes
  • Mango-passion fruit jelly
  • How to cut cubes to have regular size

Lesson 8
  • Tropical dragée
  • “Dots” decorating method

Lesson 9
  • Vanilla nougat
  • Ruby-Raspberry dragée
  • Soft vanilla caramel
  • 100% vanilla dragée

Lesson 10
  • Homemade almond marzipan
  • Lemon-marzipan dragée
  • “Marble” decorating method

Lesson 11
  • Praline with sesame
  • Sesame dragée
Week 3

Small size dragée


Lesson 12
  • Puffed wheat dragée

Lesson 13
  • Coffee bean-cocoa dragée
  • How to make dragée that looks like “Blackberry”

Lesson 14
  • Mint-lime dragée

Big size dragée


Lesson 15
  • Working with polycarbonated moulds
  • Chocolate tempering

Lesson 16
  • Dates-almond dragée

Lesson 17
  • “Quail egg” dragée

Dry fruits and other


Lesson 18
  • Cranberry dragée
  • Preperation of dry cranberries before coating

Lesson 19
  • Popcorn dragée
  • Caramelization of popcorn (different way)
Week 4

Sugar dragée


Lesson 20
  • Pink praliné dragée
  • “Hot way” for sugar coating
  • First type of sugar syrup for coating

Lesson 21
  • White sugared almond dragée
  • Gumming layer. Why and how?
  • Second type of sugar syrup for coating
  • How to make smooth surface of sugar dragée
  • Polishing process for sugar dragée

Combined dragée


Lesson 22
  • Raisin-chocolate-sugar dragée
  • Gumming layer for combined dragée

Lesson 23
  • Third type of sugar syrup
  • “Cold way” to coat combined dragée
  • Colored syrup for coating
  • Polishing process
Additional lessons
Lesson 24
  • Silvered dragee
  • Combined dragee with milk chocolate covered almonds and thin sugar crust
  • Silver layer and polishing

Lesson 25
  • Liquid center dragee
  • Liquid passion fruit filling
  • New type of marble finishing

Lesson 26
  • Gianduja stones dragee
  • 3 different gianduja: almond, pistachio & hazelnut
  • New type of sugar crust for sugar dragee

Lesson 27
  • Fresh cranberry dragee
  • Learning how to make dragee with sugar crust and real fresh cranberry inside

Lesson 28
  • Coconut dragee
  • Like chocolate bar, but in dragee shape
Get full program of the course and consultation
We’ll contact you via What’s app and send you full course program, equipment & ingredient lists.
Make sure that phone number is correct and you have What’s app.
How the training takes place
ONCE A WEEK, NEW LESSONS ARE OPENED TO YOU. WATCH, LEARN NEW MATERIAL
DO YOUR HOMEWORK AND GET FEEDBACK FROM THE INSTRUCTOR
IF NECESSARY, ASK QUESTIONS AND GET RECOMMENDATIONS
GET A CERTIFICATE AND USE NEW KNOWLEDGE IN YOUR WORK AND BUSINESS
ONCE A WEEK, NEW LESSONS ARE OPENED TO YOU. WATCH, LEARN NEW MATERIAL
DO YOUR HOMEWORK AND GET FEEDBACK FROM THE INSTRUCTOR
IF NECESSARY, ASK QUESTIONS AND GET RECOMMENDATIONS
GET A CERTIFICATE AND USE NEW KNOWLEDGE IN YOUR WORK AND BUSINESS
How much can you earn with one jar of dragee
THEREFORE, 100% OF THE FINAL PRODUCT’S PRICE 17€ INCLUDES 13,53€ EXPENSES, AND 3,47€ IS YOUR NET PROFIT.
By selling only 10 jars of dragee per day, you’ll cover course price in 29 days!
Get 1 of 28 PDF recipe from drageeland
Fill out contact information and we’ll contact you via What’s app and send you PDF recipe.
Make sure that phone number is correct and you have What’s app.
Drageeland is online course about panning art
In over 25 lessons you’ll learn how to create all the varieties of chocolate and sugar dragees, from scratch. We’ll also cover shape and design, with special attention to colour, filling and taste of both the inside and outside. You will understand the interconnection between different dragees and their shelf life.
Apply the information and techniques that you’ll discover in your production, shop or business immediately.
Course author
Hello, I'm Vladislav Panchenko, a chocolatier and the author of the new Drageeland course. I have over 9 years of experience working in pastry, with the last 5 being solely focused on chocolate. After finishing pastry school in France, I moved to Moscow to work at the Chocolate Academy for the Barry Callebaut Company. In 2018, I left the Academy to become an international consultant and pastry instructor. I've since had the pleasure of teaching masterclasses in more than 15 countries globally (including Dubai, Spain, Thailand, Kuwait and other countries). This year has brought many changes for us all. And i've spent this time bringing online new topic to teach - dragee and panning art. I've taught a lot of people during live classes , and I hope to teach many more with one of my biggest online course yet. Good luck and welcome to Drageeland.
Vladislav Panchenko
Pastry chef
Owner of LANDBOX
drageELAND explained in 100 seconds
WE KNOW YOU WANT MORE.
GET A FULL-LENGTH LESSON FOR FREE
Enter your details to get a free lesson
Make sure that phone number is correct and you have What’s app.
WE KNOW YOU WANT MORE.
GET A FULL-LENGTH LESSON FOR FREE
Enter your details to get a free lesson
Make sure that phone number is correct and you have What’s app.
All our courses include
Unlimited Chef
Support & FAQs
We are already aware of your questions, that’s why each lesson goes with FAQ. Don’t worry if you couldn’t find an answer to the question. Our technical support takes care of your needs 24/7. The Chef will always answer your questions.
PDF’s with recipes
for every lesson
All of them are easy to download. We’ve done our best to make them as cool as possible. =)
Optional Certificate
of Completion
Are you dreaming of getting a certificate of completion? No problem. Just complete the home assignments and then bob’s your uncle! Keep in mind, we aren’t pushing you to do that — totally up to you.
Great Value
for Money
We guarantee that the information and techniques learned during the courses are 100% life-related and can be directly applied to either production, shop or business. 
Spend your money now, and earn more later. Invest in the future like a real investor.
Regular updates
every year
We add new lessons to our courses yearly, based on participant feedback and product innovations. And of course, participants new and old will receive any updates!
Individual
Account Access
It’s only yours and nobody’s else. Keep your courses organised in your personal BOX.
Who is this for & where to use
SHOP OWNERS
& ENTREPRENEURS
Impress your customers with new product offerings and learn efficient ways to produce profitable items.
Pastry chefs
Improve your career prospects with unique and sort after skills. No matter where you are working – pastry or chocolate production, bakery or restaurant.
Home production & Startups
Supercharge your growth with innovative new products you can make at home or in a small production environment.
Real feedback from
real participants
Mie Holm Nielsen
@Miehkristiansen
Denmark, Broendby
Pastry chef
Your course goes around everything I need to know about dragees, and each week is more exciting than the week before. So again, thank you so much!

Juliana Clementz
@juliec_patisserie
Switzerland
Executive Chef

I would recommend Drageeland to all: beginners, intermediate and professionals. Can’t wait to do more courses on “landbox.online”!

Veronica Gonzalez
Ecuador, Cuenca
Pastry shop owner

It’s the best course I could Pay for! The way the course it’s made it’s so easy to learn, step by step, there is no way you can’t understand.
Kristiina Pääkkö
Finland, Tornio
Pastry chef

I’ve learned so much panning techniques. Everything was really well explained.
Thank you!
Kristiina Pääkkö
Finland, Tornio
Pastry chef
I’ve learned so much panning techniques. Everything was really well explained.
Thank you!
Veronica Gonzalez

Ecuador, Cuenca
Pastry shop owner
It’s the best course I could Pay for! The way the course it’s made it’s so easy to learn, step by step, there is no way you can’t understand.

Mie Holm Nielsen
@Miehkristiansen
Denmark, Broendby
Pastry chef
Your course goes around everything I need to know about dragees, and each week is more exciting than the week before. So again, thank you so much!

Matilde Morandi
@matildemomamorandi
Florence, Italy
Pastry chef
Drageeland was a great experience.
it is a well explained and very fun course because each lesson has something new!

Abdelkhalek Nemssaoui
@artisant-des-friandises
Morocco
Pastry chef, self-entrepreneur
It’s a great pleasure to participate in this experience.
Thank you and good luck!
Juliana Clementz
@juliec_patisserie
Switzerland
I would recommend Drageeland to all: beginners, intermediate and professionals. Can’t wait to do more courses
on “landbox.online”!
Ronit Moran
@ronitmoran
Israel, Haifa
Pastry chef
Great recipes and explanation, thank you chef for your knowledge and help during the course!
Sara Gazzillo
@sara.beth.patisserie
United States, Oradell
Pastry chef
Thank you Chef. I am really enjoying the course and you’re a wonderful instructor.
Why are we better?
LANDBOX
LIVE CLASS OR CHEF’S CONSULTING
No
Yes
3 types of dragee in 1 course
15-20
50 +
Products per course
Yes, but can lose something
Yes
Step by step explanation
3 days + 1week
Anytime
Chef’s support
No
Yes
Unlimited re-watching
3 days
1+ year
Availability & access
from 1500€ to 4500€
1020€
Price
After Drageeland you won’t have to search for additional information about panning. We’ve covered all kinds of dragees and even those which you’ll hardly come across during offline courses.
Besides ready-to-use recipes, you’ll find basic fillings in the recipe book which can be easily integrated in your own creations.
Each recipe’s been developed from scratch and shot with 4 cameras from different angles. You’ll see each step and get the information in a comprehensible manner.
If missed something, just rewind the video.
Practice raises many questions. Don’t worry. Our technical support is always ready to answer your questions even after completing the main course.
It’s quite challenging to remember all the information and not to miss the details during training. It’s not a problem any more. You can re-watch any video at any time.
Unlike an offline workshop, we’re available for you at least within a year. Once finished, you can easily re-start the program.
No need to spend money on transport, hotel or a private consultation. Get the same knowledge for a lower price.
What results you can expect
Know everything about polishing process and shiny dragee
Learn how to calculate food cost and price
You can use industrial polishing glaze or cook your own
Know how produce 200-400kg of chocolate dragee per month
Organize your own panning production
Make sugar dragee and chocolate dragee with sugar crust
Launch more than 20 new chocolate products with different food cost and price
Increase sales in your shop up to 20%
Sell products with 3-6 months shelf life for Horeca or 12 months shelf life for industrial markets