Rum Raisins
Author: Nicolas Botomisy
Servings: 1000 pieces


  • 1000g Golden Raisins (moist)
  • 2000g Dark Chocolate, 60-70%
  • 1000g White Chocolate
  • 20g PROVA Gourmet Fusion Rum
  • 1 ea PROVA Gourmet Madagascar Bourbon Vanilla Bean (split and scraped)
  • 12g MasterCoat Polish
  • 8g MasterCoat Polish


  • 1. Add raisins to the panning machine and set to medium speed, the product should run nicely and not fall out of the machine.
  • 2. For enrobing process, add a small quantity of untempered chocolate at the beginning (40-45°C), add the tempered chocolate little by little, it is important to not have double. The air flow should be between 9°C to 15°C.
  • 3. Once the desired ratio is reached, set the air flow to 4°C and gently warm the panner with a heat-gun in order to melt the chocolate on the side of the panner.
  • 4. Set the rotation to 70-90% in order to smooth the product, heat if necessary to have smooth product. Pay attention to not over-melt the product. Once polished, reduce the speed around 50% with a cool air at 10°C and until the center are cold.
  • 5. Allow to set for at least 3 hours. Clean out panner.
  • 6. Melt together white chocolate, Fusion Rum, and scrapped vanilla seeds. Repeat enrobing process for white chocolate with air flow set to 7°C to 12°C. Continue by repeating steps 3 and 4.
  • 7. With air off, add first amount of MasterCoat Polish. Allow to rotate for 1 minute to ensure even distribution.
  • 8. Turn on air flow to 4°C and allow pan to continue rotating until pieces are completely dry, about 8-12 minutes.
  • 9. Repeat process with second amount of MasterCoat Polish.
  • 10. Remove pieces and tray dry overnight before packaging.