Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » TIP OF THE DAY: Try Some Chocolate Dragées, A.K.A. Panned Confections

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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Try Some Chocolate Dragées, A.K.A. Panned Confections

The original dragées* (drah-ZHAY) are sugar-coated almonds. Technically, the nuts are encapsulated in a hard-shell coating. English speakers call them Jordan almonds—not because they’re from Jordan (they’re from Spain). It’s a corruption of the French word for garden, jardin, which refers to the large variety of almond). The almonds can also have a chocolate coating under the sugar. The key is the hard sugar shell.

In America, we see the word used to refer also to panned products. It’s not correct—they’re two different types of coating, dragées having a very hard (and potentially tooth-breaking) sugar shell and panned products having a softer chocolate shell.

Panning is one of the four† basic methods of coating chocolate onto a center (typically hard centers, such as nuts and crystallized ginger). In panning, chocolate is sprayed onto the centers as they rotate in revolving pans (think drums); cool air is then blown into the pan to harden the chocolates.

On a small scale (and before the industrial revolution), nuts are coated on a pan on the stovetop; hence “panning.” The centers can be rolled in cocoa powder or other coating before they harden.

 

Sophisticated malted milk balls that multitask. Photo courtesy Recchiuti Confections.

 

*In French, the word also refers to nonpareils and is slang for bullets (small shot). Dragée à la gelée de sucre is a jelly bean.
†The other methods are enrobing, panning and molding or shell molding.

RECCHIUTI CONFECTIONS MALTED DARK MILK REVOLUTION

One of our favorite chocolatiers, Recchiuti Confections, sent us a new product, called Malted Dark Milk Revolution. The confection looks like chocolate-covered macadamia nuts, but the centers are crunchy malted cookies (think malted milk balls) accented with fleur de sel. The centers are then coated with layers of dark milk chocolate (high-percentage cacao milk chocolate, typically 38% or more).

There’s no hard sugar shell, so they’re easy on the teeth.

Recchiuti calls these gourmet malted milk balls are a revolution because they use dark milk chocolate and an accent of fleur de sel, which provides a nice counterpoint to what in other hands can be a too-sweet confection.

For us, the concept of chocolate-coated malted milk centers has been around for a while, regardless of what type of chocolate or seasonings are added. So instead, we think of the name as a pun on the number of times the centers go around in the drum—from 20 to 60 “revolutions,” according to Recchiuti.

We immediately used the little bites:

  • With after-dinner espresso and coffee, instead of a cookie or a carré/napolitan of chocolate (they more than satisfy).
  • As a topper for ice cream and frozen yogurt—much more delicious than a maraschino cherry.
  • As a quick chocolate fix. (Full disclosure: We love good malted milk balls. Our favorites are these mint malt balls from Marich.
  •  
    A YUMMY GIFT

    Malted Dark Milk Revolution is a lovely small gift, especially for those who like the play of sweet and salty. It’s available in two sizes at Recchiuti.com: a 5-ounce box for $11.00 and 12-ounce box for $19.00.

    Recchiuti also has a sampler of panned products (called the Dragée Sampler) that we love for Mother’s Day and Father’s Day gifting, 12 ounces, $29.00. It includes Recchiuti’s heavenly Burnt Caramel Almonds, Burnt Caramel Hazelnuts, Peanut Butter Pearls and Cherries Two Ways.

    Learn more at Recchiuti.com.

      





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