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Course One: Introduction to the art of "Chocolate Coating & Panning"

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Confectioners Coating Pan Attachment

Designed by Carl Stuart Gillard this Dragee pan “Kitchen Aid Attachment” is a scaled down version of the larger Dragee Pans used in industry with just a few changes required to accommodate small batch sizes. Usually copper or stainless steel is the material of choice for the confectioner or occasionally even glass for some specialist products.

Here Carl has opted for a stainless steel pan, please note that this pan is very similar to the industry style pans allowing the confectioner to easily scale up development work. The bowl is made from a single piece of stainless steel allowing liquids to be used within the pan. This allows the user to produce both chocolate and sugar confections! But best of all hot water can be placed in the bowl to assist with the cleaning process.

The elliptical shape allows the confectionery to roll in the pan without creating flat spots!

Designed to fit 5 quart and 6 quart Kitchen Aid  Mixing Machines with a 3/4” square attachment slot. Kitchen Aid mixer is not included.

Confectioners Laboratory Coating Machine

Coming Soon! Designed by Carl Stuart Gillard this is a professional dragee panning machine featuring a variable speed control. 

Chocolate Dragee Training Programme

The “Chocolate Dragee Training Programme” teaches you to produce dragee products such as chocolate raisins, chocolate ginger & chocolate cranberries as well as chocolate peanuts, chocolate almonds etc.

The required Candy Making knowledge to get started is provided by Carl Stuart Gillard in his “Introduction to Chocolate Coating & Panning” Course lecturers available through this web site. As well as all the specialist food ingredients! 

So you have got the required equipment "Lets Begin". 


To benefit from the training programme, you will need to have a Google account and to purchase a pan from Precious Chocolates Limited or Training. This will give you access to the chocolate dragee training programme which provides a good introduction to chocolate coating and panning.

Please make sure that you use the same e-mail address for your log in into google account as well as your purchase. Any issues please send your e-mail address to and we will re-register you.

Clicking on the links below such as "Chocolate Coating Dried Fruit" takes you directly into the "TRAINING"

Clean Your Hands
Please do follow this useful link on "Washing Your Hands" prior to watching the other videos

If you look the part you will feel the part "Get your apron on or laboratory coat".

How to "Set up your Dragee Pan"
Yes, you just wish to get started but there is some very useful information here to assist you with the "set up & care" of your dragee pan.

  • initial preparation
  • Sealing the centres
  • Applying the chocolate
  • Smoothing the surface

Chocolate Polishing

  • Pre-polishing
  • Polishing
  • Sealing (application of Confectioners Varnish)

Storage & Packaging