Hazelnut Belcolade Vietnam Noir

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Slowly add melted (40-45°C) Belcolade Vietnam Noir to the hazelnuts in panning machine with 50% rotation speed and cool air at 10-12°C.
- *Ideal room conditions would be 18-22°C with 45% humidity.
- *Do not add more than 28-56 grams of chocolate at a time and make sure chocolate is starting to crystalize on berries before adding next layer.
Continue to apply the chocolate slowly with the 50% rotation taking the cooling fan on and off the bowl to confirm uniform coverage.
Once all the chocolate is used and the there is no remaining chocolate on the panning bowl move to decoration step.
- *You do not need the cooling fan constantly applied to panning machine.
THE ABOVE STEPS SHOULD TAKE 2-3 HOURS

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