professional ONLINE COURSE ABOUT DRAGéES
In 27 lessons learn how to make all types of dragée & panned products.
Starts on:
Online
Watch anytime
unlimited
unlimited
Length
4 weeks of study
27 lessons
Receive 6-7 new lessons weekly
Recipe book
60+ recipes
(4-6 hours per week)
October 21th
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BOOK THE COURSE WITH DISCOUNT
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In the dragéeland box
Fast tracked learning
Vlad has over 7 years mastering these skills. You can learn them in just 1 month.
Every Dragée Type
Unlike live classes, we don’t only cover chocolate dragée technology, but also sugar, liquid centre and combined dragée.
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 not only the panning process but also how to create dragée fillings, including praline, caramel, nougat, etc.
Sugar Dragée
Learn how to create the illusive sugar dragée, never seen before in an online or offline course.
Become an Expert
Gain the skills to create your own innovative recipes and confidently produce them for sale or just for fun.
Ready made solution
We encourage students to create their own vision, 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 of 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 an additional profit.
Stress Free SetUp
The course comes with ingredient and equipment recommendations for an easy work. Don’t have something on the list? We’ll show you substitutes.
Fast tracked learning
Vlad has over 7 years mastering these skills. You can learn them in just 1 month.
Every Dragée Type
Unlike live classes, we don’t only cover chocolate dragée technology, but also sugar, liquid centre and combined dragée.
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 not only the panning process but also how to create dragée fillings, including praline, caramel, nougat, etc.
Sugar Dragée
Learn how to create the illusive sugar dragée, never seen before in an online or offline course.
Become an Expert
Gain the skills to create your own innovative recipes and confidently produce them for sale or just for fun.
Ready made solution
We encourage students to create their own vision, 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 of 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 an additional profit.
Stress Free Set Up
The course comes with ingredient and equipment recommendations for an easy work. Don’t have something on the list? We’ll show you substitutes.
Program of the course
Week 1
1 - 6 lesson
-Introduction
-All about nuts
-Panning equipment
-Polishing process
-All about nuts
-Panning equipment
-Polishing process
Week 2
7 - 11 lesson
-Dragée with nuts
-Cube shape dragée
-Decoration techniques
-Polishing glaze
-Cube shape dragée
-Decoration techniques
-Polishing glaze
Week 3
12 - 19 lesson
-Mini dragée
-Large dragée
-Cranberry & nougatine dragée
-Marble techniques
-Large dragée
-Cranberry & nougatine dragée
-Marble techniques
Week 4
20 - 27 lesson
-Theory about sugar dragée
-Sugar dragée
-Combined dragée
-Coloring syrup
-Sugar dragée
-Combined dragée
-Coloring syrup
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
Lesson 24
- Liquid center dragee
- Liquid passion fruit filling
- New type of marble finishing
Lesson 25
- Gianduja stones dragee
- 3 different gianduja: almond, pistachio & hazelnut
- New type of sugar crust for sugar dragee
Lesson 26
- Fresh cranberry dragee
- Learning how to make dragee with sugar crust and real fresh cranberry inside
Lesson 27
- Coconut dragee
- Like chocolate bar, but in dragee shape
Additional lessons
Lesson 24
Lesson 25
Lesson 26
Lesson 27
Lesson 28
- 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
How the training takes place
NEW LESSONS ARE OPENED TO YOU ONCE A WEEK. WATCH AND 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 you can earn with one jar of dragée
THEREFORE, 100% OF THE FINAL PRODUCT’S PRICE OF 17€ INCLUDES 13,53€ OF EXPENSES. 3,47€ IS YOUR NET PROFIT.
By selling only 10 jars of dragÉe per day, you’ll cover THE course price in 35 days!
Course author
Hello, I'm Vladislav Panchenko, a chocolatier and the creator of the new Dragéeland course. With over 9 years in the pastry industry, my last 5 have been dedicated exclusively to chocolate. After graduating from pastry school in France, I relocated to Moscow to join the Chocolate Academy at the Barry Callebaut Company. In 2018, I left the Academy to pursue a career as an international consultant and pastry instructor. Since then, I've had the honor of leading masterclasses in over 15 countries, including the United Arab Emirates, Spain, Thailand, Kuwait, among others. 2020 brought profound changes for everyone. Motivated by these changes, I developed a unique online course centered around the art of dragée and panning. Having connected with many through live classes, I'm excited to reach even more with this comprehensive online offering. Best of luck, and welcome to Dragéeland!
Vladislav Panchenko
Pastry chef
Owner of LANDBOX
Pastry chef
Owner of LANDBOX
dragéELAND explained in 100 seconds
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Support & FAQs
Support & FAQs
We are already aware of your questions, that’s why each lesson has FAQ. Don’t worry if you can’t find the answer to the question. Our technical support is nearly available 24/7 to take care of your needs. The Chef will always answer your questions.
PDF with recipes for every lesson
All of them are easy to download. We’ve done our best to make them as informative as possible.
Optional Certificate
of Completion
of Completion
Are you dreaming of getting a certificate of completion? No problem! Simply finish the homework tasks, and voila, you're all set! Keep in mind, we aren’t pushing you to do that — it is totally up to you.
Great Value for paid 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
Every year, we enhance our courses with fresh updates and resources, influenced by both student feedback and advancements in the industry. Naturally, all participants, whether new or returning, will be granted access to any updates and PDF files!
Individual Account Access
It's yours alone and nobody else's. Keep your courses organized in your personal BOX.
Who is this for & where to use
SHOP OWNERS
& ENTREPRENEURS
& ENTREPRENEURS
Impress your customers with new product offerings and learn efficient ways to produce profitable goods.
Pastry chefs
Improve your career prospects with unique and sought-after skills. No matter where you are working – be it in pastry or chocolate production, a bakery, or a 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
real participants
Mie Holm Nielsen
@Miehkristiansen
@Miehkristiansen
Denmark, Broendby
Pastry chef
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
@juliec_patisserie
Switzerland
Executive Chef
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
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
Pastry chef
I’ve learned so much panning techniques. Everything was really well explained.
Thank you!
Thank you!
Kristiina Pääkkö
Finland, Tornio
Pastry chef
Pastry chef
I’ve learned so much panning techniques. Everything was really well explained.
Thank you!
Thank you!
Veronica Gonzalez
Ecuador, Cuenca
Pastry shop owner
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
@Miehkristiansen
Denmark, Broendby
Pastry chef
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
@matildemomamorandi
Florence, Italy
Pastry chef
Pastry chef
Drageeland was a great experience.
it is a well explained and very fun course because each lesson has something new!
it is a well explained and very fun course because each lesson has something new!
Abdelkhalek Nemssaoui
@artisant-des-friandises
@artisant-des-friandises
Morocco
Pastry chef, self-entrepreneur
Pastry chef, self-entrepreneur
It’s a great pleasure to participate in this experience.
Thank you and good luck!
Thank you and good luck!
Juliana Clementz
@juliec_patisserie
@juliec_patisserie
Switzerland
I would recommend Drageeland to all: beginners, intermediate and professionals. Can’t wait to do more courses
on “landbox.online”!
on “landbox.online”!
Ronit Moran
@ronitmoran
@ronitmoran
Israel, Haifa
Pastry chef
Pastry chef
Great recipes and explanation, thank you chef for your knowledge and help during the course!
Sara Gazzillo
@sara.beth.patisserie
@sara.beth.patisserie
United States, Oradell
Pastry chef
Pastry chef
Thank you Chef. I am really enjoying the course and you’re a wonderful instructor.
What results you can expect
Know everything about polishing process and shiny dragée
Learn how to calculate food cost and price
Use industrial polishing glaze or cook your own
Know how to produce 200-400-kg of chocolate dragée per month
Organize own panning production
Make sugar dragée and chocolate dragée with sugar crust
Launch more than 20 new chocolate products with different food cost and price
Increase sales in your shop
Sell products with 3-6 months shelf life for Horeca or 12 months shelf life for industrial markets
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.
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.
LANDBOX certificate
This will serve as verification that you have completed the course and provide an additional advantage when applying for a job.
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Cost of dragéeland
Fill out your contact information below to join the course
Spots left: 14
duration: 4 weeks
duration: 4 weeks
Starts on:
october 21th
October 25th
24% off until
One time payment
€1200 / €1580
Save: €380
Save: €380
Installments for 3 months
€400
/ month
Please note!
Before registering, understand how the monthly payment plan works:
The total cost is divided into 3 equal installments over 3 months. Once the first payment is made, you'll receive an e-mail with course access. Subsequent payments are auto-charged to your card every 30 calendar days from the last transaction. The payment plan comprises 3 installments of 400 € each month. An e-mail notification with instructions will be sent a day before each transaction.
Before registering, understand how the monthly payment plan works:
The total cost is divided into 3 equal installments over 3 months. Once the first payment is made, you'll receive an e-mail with course access. Subsequent payments are auto-charged to your card every 30 calendar days from the last transaction. The payment plan comprises 3 installments of 400 € each month. An e-mail notification with instructions will be sent a day before each transaction.
FAQ
Absolutely! The course covers every step of the process, from the absolute basics to complex techniques. Additionally, you have access to online support during the program, ensuring assistance with any questions you may have.
The price of the course is €1200, which includes access to your personal account, 27 comprehensive lessons, and complete support throughout the course. We accept both card and PayPal payments, and offer the option of paying in installments.
You will receive this list in our Dragéeland recipe book, which will be provided in the first course lesson. This gives you ample time to prepare and set everything up.
You'll certainly need a planetary mixer and a panning attachment. As for other equipment, we have a comprehensive lesson dedicated solely to this topic. We recommend watching this lesson first and then selecting the appropriate equipment to suit your needs and conditions.
Indeed, the online course Dragéeland is conducted entirely in English, and this includes all related materials.
Online support is provided throughout the course, and you can reach out to us even after the course has concluded. Additionally, each lesson includes a FAQ section with questions and answers from other students.
It's both yes and no! We trust you to determine what suits you best according to your experience and aspirations. You have the option to send us your homework for review and feedback, or you can manage everything independently. Nonetheless, our expectation is that you'll apply the knowledge gained in your everyday life, production, pastry shop, etc.
If you have any questions, feel free to reach out to us at info@landbox.online or through WhatsApp. We will strive to respond as promptly as possible.
Let’s discuss your questions via e-mail info@landbox.online or WhatsApp
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By clicking the "Get full program" 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.