Fundamentals of Panning, Part 2

In the second part of our Panning Fundamentals series, Chef Philippe will show you how to create a crunchy pistachio center. You'll learn how to color the coating chocolate, and how to ensure that your final product is shiny, not sticky.
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This course is for most chefs

Watch Time: 26 mins

Philippe Vancayseele

“Food is not only to survive but also to enjoy, discover, the curiosity and passion of what we create.” Philippe Vancayseele built his career training alongside the best Belgian chocolatiers before becoming the head of the Chocolate Academy™ in Wieze, then working as Barry Callebaut’s worldwide Technical Adviser. He is now living in Montreal where he leads the Chocolate Academy™ center, continuing to share his tips and tricks with chocolate enthusiasts and professionals around the world. Chef Vancayseele is known for his kindness, his smile, and his extensive knowledge of pastry and chocolate.