Cereal Puffs

Slowly add melted (40-45°C) Belcolade Amber to the cereal 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.

Slowly add melted (40-45°C) Belcolade PNG to the cereal 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.
Melt and heat Belcolade Blanc Selection to 40°C add and emulsify color.
Apply and follow same steps as previous building up shell allow to crystalize.
Add glaze.

Slowly add melted (40-45°C) Belcolade Amber to the cereal in panning machine with 50% rotation speed and cool air at 10-12°C.
Ideal room conditions would be 18-22C 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.
Melt and heat Belcolade Blanc Selection to 40°C add and emulsify color.
Apply and follow same steps as previous building up shell allow to crystalize.
Add glaze.

Complexity level:

For Plant-Based Cereal Puff:

For Papua New Guinea and Amber Puff:

Steps prior to adding a shell should take about 2-3 hours.

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