Has anyone tried panning ginger? I have done two batches - one dark choc and the other milk. Using Sicao chocolate so it's very good chocolate.
I tried it in my big pan (55Kg) but the ginger pieces flex and the chocolate breaks away. So I switched to my small pan (15Kg) and slowed it right down - same problem. Seemingly nothing is gentle enough to prevent the ginger flexing and breaking up. I thought that the milk chocolate may have worked as it's not as brittle as dark but it didn't work out
Am thinking of pre-coating with a thin layer of chocolate/cocoa butter prior to panning but that is a lot of work and I'm not convinced it will work. It works well with very light centers but I fear that the heavier ginger will simply break the layer up when I get to pan.
Does anyone have any thoughts please?
updated by @colin-green: 04/10/15 08:51:50AM