Category: Confections

To Shine or not to shine.

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For some time now, I have been debating whether or not it’s worthwhile to polish panned products. The approach of making your chocolate panned items shine is becoming more and more popular recently. This process is sometimes finicky, the final shine is very much dependent on time, temperature, relative humidity, and even batch size – many variables as you can see. I guess it comes down to a preference, what do you prefer?


Before polish and shellac

After polish and shellac

Ispahan Pate de Fruit

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Ispahan Pate de Fruit (Recipe Adapted from Chef Migoya)

8.4g Pectin
160g Sugar (1)

360g Raspberry Puree
320g Sugar (2)
40g Lychee syrup
20g Rose water
85g Glucose powder

6.3g Citric Acid (l)

1. Whisk together the pectin and sugar (1).
2. Place the pectin/sugar mixture in a pot and whisk in raspberry puree, lychee syrup and rose water.
3. Combine sugar (2) and glucose powder in separate bowl.
4. Bring mixture to a boil.
5. Add sugar/ glucose mixture and bring mixture to 107˚C/255˚F
6. Remove from heat and stir in citric acid.
7. Pour into a prepared frame of 9″ x 9″.
8. Let it set overnight without wrapping.
9. Cut and toss in sugar.

Note: For 5″ round insert, we divided the recipe by 8.