As time passed, the demand for more palatable medications led to the integration of sweeter ingredients such as sugar and honey. By the 12th century, Nimes, France, emerged as a center for producing small, sweet-coated confections. Despite being handcrafted, these treats utilized a technique akin to modern-day chocolate panning methods.
Notably, the year 1840 marked a significant turning point with the invention of the hand-turned pan. This innovation marked a pivotal moment in the evolution of candy-making, transitioning it from artisanal craftsmanship to industrial manufacturing. The advent of this technology greatly enhanced efficiency and scalability, laying the foundation for the chocolate industry's growth.
Although chocolate panning machinery has undergone considerable advancements since its inception, the fundamental process remains closely aligned with the methods employed by early French chocolatiers. Today, sophisticated machinery facilitates the rotation of inclusions within a drum, ensuring thorough coating with chocolate. Despite these technological strides, the essence of the process remains deeply rooted in centuries-old traditions, paying homage to the rich history and artistry of chocolate making.
History of chocolate panning process
