Upcoming Events

Guittard Guest Chef Series

Panning and “Snacking” Chocolate

Michael Recchiuti
Panning and “Snacking” Chocolate

September 17-19

Join Chocolatier Michael Recchiuti and Culinary Director for Recchiuti, Amanda Snouffer for a three-day hands on class exploring the art and science of layered chocolate snacks and panning. Students will learn the basic rules for panning various centers and gain a firm grasp of techniques for creating enrobed bars and “snacks” and the variety of layers within each, including caramels, pate de fruits, praline, marshmallow, and ganache.

  • Students will learn the basic rules of panning and how it behaves based on coating various centers.
  • The class will cover temperatures and velocity of air used for panning in order to achieve consistent grossing of product while maintaining shape. 
  • Students will learn how to create various textures and flavors, exploring both nut paste engrossing and chocolate (milk and dark) engrossing.
  • A variety of centers (nut, fruit, crunchy) will be also be demonstrated.
  • Students will dive into the art and craft of enrobed bars and other snacks—from flavor conception to creation.  
  • Techniques such as frame and silpat casting will be demonstrated.
  • The class will cover off on various types of layers including ganaches, caramels, baked layers, panned inclusions, pate de fruits, pralines, marshmallows, and more.

 

About Michael Recchiuti 

Michael, a self-trained chocolatier, founded Recchiuti Confections in 1997 with the idea that when you introduce people to truly exquisite chocolate + ingredients, they will be won over instantly. For nearly 20 years, Recchiuti Confections has meticulously sourced ingredients and has crafted confections in small batches using traditional European techniques. Michael’s discerning palette cross-pollinates herbs and spices typically used in savory food into truffle infusions – Tarragon Grapefruit, Star-Anise & Pink Peppercorn, Sesame Nougat all have savory roots that have blossomed into distinct Recchiuti truffle profiles. Carbonizing sugar into Burnt Caramel has become part of Michael’s repertoire turning it into more than a chewy, salty caramel but into a truffle and dessert sauce – becoming a signature flavor.

About Amanda Snouffer 

As Creative Culinary Director for Recchiuti, Amanda gets to flex her imagination and culinary skills to bring inventive new chocolate creations to market. She joined the Recchiuti family in 2012 after a four-year stint at the Barry Callebaut Chocolate Academy in Chicago. There, she learned the ins and outs of chocolate while training (and training with!) world-class chocolatiers.  While Amanda is now known for her chocolate confections, she spent the first half of her career honing her pastry skills in the Ritz Carlton kitchens of Laguna Niguel and Pasadena, California.