How To Make Paan/Mukhwaas Chocolate - Quick And Easy - Plattershare - Recipes, food stories and food lovers

How To Make Paan/Mukhwaas Chocolate - Quick And Easy

Recipe by Monika Patel
3.80 from 5 votes
Served As Dinner
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Paan Chocolate is a beautiful marriage of Paan and Chocolate; It’s fresh, its minty and yes its chocolatey. You have all the rich flavours together in this amalgamation of Paan and Chocolate, blended so well that it’s going to blast like an aromatic chocolate bomb in your mouth. Chewy Paan and silky chocolate just makes an excellent combination(Sigh!) You can make the Paan filling at home or if you want to ease out your job, just get a pack of dried paan from your local Paanwala. Trust me both tastes equally great. If you are making it with dried pan, just make sure to add some gulkand or rose petal sauce just to bind your dried pan mixture. Another thing you need to take care is tempering of chocolate, you need to have the right temperature in order to get that silky gooey chocolate coating. Here I am using dark chocolate with 70% coco, I don’t want my chocolate too sweet. One cup of dried paan mixture can yield a good batch of bite sized chocolates. I know you can’t wait to try these cute little refreshing chocolate bites, before that get hold of the ingredients and process below
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Recipe Category Vegetarian
Servings 10
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Ingredients
  

  • 1 Cup dried paan mixture
  • 2 Cup dark compound chocolate (I used 70% coco compound chocolate
  • 2-3 spoon Gulkand (Rose petal sauce
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Instructions
 

  • For tempering chocolate, take a big bowl and fill it with water, place another bowl and place in the below bowl, like a double boiler
  • Now place the chocolate chunks in the bowl and let the chocolate melt.
  • Don’t let the chocolate boil, just maintain the temperature between 31C-32C (88F-90F) if you are using Bittersweet/ dark chocolate
  • Take the silicon chocolate mould of your favourite shape, I used star shape here
  • Once the chocolate is melted perfectly, place butter paper on your work space, place the silicon mould on it.
  • Pour the chocolate in the mould and generously cover all the sides. Just flip the mould upside down on the butter paper to get rid of excess chocolate
  • Now place the mould in refrigerator for 10 mins
  • Mix dried paan and gulkand together
  • Take out the freezed chocolate mould and place some amount of Paan mixture in the moulds, leave some space to pour another layer of chocolate
  • Pour the chocolate over them gently and let them set in the fridge again
  • After 10 mins your Paan chocolates are ready.
  • Gently de mould the Paan chocolates, pack them with wrapping paper and store in refrigerator
  • You can store them for 7-10 days in refrigerator
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Monika Patel
Monika Patel

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