Panning Techniques

About The Course

During this two-day course, Bouet will guide students through the science and craft of panning—an artisanal processes dependent upon chemistry yet ripe for creativity. Explore the important technical points of the panning process, including but not limited to how to prepare a variety of cores (hazelnut, almond, grapefruit), sugared and plain coatings and many flavors.

This two-day course is being offered July 25-26th.

About Chef Régis Bouet

During his 30 year career as a chocolatier, Chef Régis Bouet has held multiple positions throughout the culinary landscape, including the creator and manager of a chocolate and confectionary shop, pastry chef, international demonstrator for several industry sectors, and Research and Development Director within the chocolate manufacturing space. A finalist of the “Meilleur Ouvrier de France (MOF) Chocolatier confiseur” and Vice President of the French Fédération of Chocolate and Candymakers, Bouet now serves as a member of the Guittard Team based in France. While still spending time creating and testing recipes for customers both large and small, Bouet is also a member of the CoEx Technical Committee.