Recorded video of the master class
"Step by step video-guide for panning production launching"
The course taught by Vladislav Panchenko

Program of the course

Week 1
Introduction
All about nuts
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Week 2
Cubes
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Week 3
Small size dragée
Big size dragée
Dry fruits and other
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Week 4
Sugar dragée
Combined dragée
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Additional lessons
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
Week 4
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
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Days
24

Hours
59

Minutes
59

Seconds






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