How to Make Chocolate Paan

How to Make Chocolate Paan

Chocolate Paan Love

Chocolate Paan is the ultimate end to a sumptuous meal.  Firstly,  let me tell you that I love paan and my husband used to indulge me often even though he never ate it. Now I rarely eat it and today I decided to make and eat this funky Chocolate Paan which bursts with divine flavours. The chocolate lover that I am it is something that I can gorge on as a dessert.

The Significance of Paan or Betel Leaf

Betel leaves, in particular, are known as ‘Paan’ leaves in India. And the history of betel leaves dates back to ancient times as mentioned in The Atharva Veda. Growing up in Andhra Pradesh, I have seen the significance of the betel leaf in the daily life and also in rituals, customs, as medicine to cure many diseases and disorders. In my childhood, I remember the corner Killy or Paan shops which sold paan and cigarettes but now there are paan parlours with gourmet paans in Gujarat.

What goes into a Paan?

Interestingly, Paan is mainly chewed as a digestive and as a mouth freshener and is served after elaborate banquets. The betel leaf is packed with a variety of spices such as cardamom, aniseed and Katha with Choona (slaked lime paste), grated dry coconut, Gulkand or rose petal jam, Mukhwas or different kinds of supari (betel nut), cold menthol, dates and various candies.

Is Paan Chewing a nuisance?

Paan is served folded into different shapes and folding of a paan is also an art. Most popular is triangle or cone shape. It is spat out or swallowed after being chewed but I generally swallow it as I only eat the sweet paan. Sadly, most people spit it out. To eradicate this menace, Indians should be fined heavily for spitting out anywhere and everywhere disfiguring public property. Although it is really good for digestion, it is addictive like caffeine.

Different kinds of Paan

Certainly, the most popular types of paan are the Tambaku or tobacco paan; it has chewing tobacco inside it. Previously, Meetha paan was served at functions and weddings and now flavoured paan has become popular; in addition to traditional flavours, strawberry, mango, pineapple, and chocolate that I have made have become popular.

Paan or Betel Leaves are Popular in Asia

It is said that the Calcutta betel leaves are the most popular.  I  actually, have a betel vine growing in my garden and I pluck a fresh leaf every morning and chew it. It is said to be loaded with calcium. West Bengal is actually, the largest producer of betel leaf in the world. Betel leaves are majorly chewed in South East Asian countries like Indonesia, Malaysia, Nepal, Pakistan, Bangladesh, Burma, China Sri Lanka, Thailand, and the Philippines, South Africa.

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How to make Chocolate Paan

Print Recipe

Chocolate Paan is the ultimate end to a sumptuous meal.  Firstly,  let me tell you that I love paan and my husband used to indulge me often even though he never ate it. Now I rarely eat it and today I decided to make and eat this funky Chocolate Paan which bursts with divine flavours. The chocolate lover that I am it is something that I can gorge on as a dessert.

• CourseDessert
• CuisineIndian

How to make Chocolate Paan Print Recipe Chocolate Paan is the ultimate end to a sumptuous meal.  Firstly,  let me tell you that I love paan and my husband used to indulge me often even though he never ate it. Now I rarely eat it and today I decided to make and eat this funky Chocolate Paan which bursts with divine flavours. The chocolate lover that I am it is something that I can gorge on as a dessert. CourseDessert CuisineIndian

Ingredients

• 15 leaves Betel or Calcutta Paan
• 2 tbsp Gulkand
• 2 tbsp Mukhwas
• 1 tbsp Paan chutney
• 2 tbsp desiccated coconut
• 2 tsp Fennel or saunf
• 4 pitted dates
• 2 tbsp tutti fruity
• 15 pieces cherries
• 1 cup chocolate Ganache made with cream
• 1 tbsp chocolate sprinkles
• few sheets Silver varq for garnishing optional

Servings:

Instructions

1. Wipe the Paan leaves and coat with the Paan chutney. I opted out of lime or Chuna.

   
2. Spread all the Paan leaves with the right side facing down .Add a little bit of all the Paan ingredients to the leaves.

   
3. Melt dark chocolate in a bowl on a double boiler and add fresh cream to make a thin smooth sauce.

   
4. Shape each paan leaf into a cone and pour a spoonful of the chocolate sauce into it.

   
5. Dip the leaf in the melted chocolate and place on a plate lined with foil

   
6. Chill in the refrigerator till the chocolate sets.

   
7. Serve chocolate paan cold as the chocolate will melt.

   

Recipe Notes

If you want to make paan at home, you should store the leaves, lime, Katha, Gulkand in the fridge. It will be fine for at least 5 days.

Did you know that a single leaf of betel can fetch up to one dollar or more in the international market?

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