As time progressed, more palatable coatings were introduced. Sweeteners like sugar and honey were added to mask the unpleasant taste of medicines, making them more appealing to patients. This adaptation was crucial, as it not only improved the experience of taking medicine but also set the stage for the development of confectionery.
By the 12th century in Nîmes, France, this practice evolved further. The town became known for producing bite-sized, sweet-coated confections that were made using a method resembling modern-day panning. Although these early confections were crafted by hand, the basic technique involved repeatedly coating small items in layers of sugar—a process that laid the groundwork for the panning methods used in chocolate-making today.
The art of hand-panning continued for centuries until the 1840s, when the invention of the hand-turned pan revolutionized candy-making. This innovation marked the beginning of the transition from artisanal confectionery to the large-scale manufacturing industry we recognize today. The modern chocolate panning process has become increasingly sophisticated, with advanced machinery allowing for precise control over temperature, speed, and coating thickness. Yet, the fundamental process remains largely unchanged. Chocolatiers still use rotating drums to enrobe various inclusions, such as nuts or fruits, in layers of chocolate—a method directly descended from those early French confectioners.
Thus, panning’s evolution from a pharmaceutical necessity to a confectionery art highlights a remarkable journey, bridging medicine and the sweet treats we enjoy today.
From Medicine to Confectionery: The Evolution of Panning
