How to make paan chocolate
Paan chocolate is a beautiful amalgamation of paan and chocolate. Paan Chocolates is a wonderful chocolate made using a stuffed mixture of gulkand. Filled with desiccated coconut, mouth freshener, gulkand, lacha supari, pass pass. They taste very awesome in the mouth and are great for paan lovers. They are quick to make and tastes like chocolate paan available at local paan shops. They can be stored in the refrigerator for 5-6 days. Make these unique chocolates, show your loved ones the creative side of you!
Ingredients:
- 200 grams dark compound chocolate
- 100 grans milk compound chocolate
- 2 tablespoon desiccated coconut
- 1/2 tablespoon chopped pistachio
- 1/2 tablespoon chopped cashew nuts
- 1/2 teaspoon chopped almonds
- 2 tablespoon Gulkand
- 1 tablespoon pass pass
- 2 tablespoon any mouth freshener
Method:
- Melt chocolate in a microwave and keep stirring with a spoon for 2 minutes to temper the chocolate and bring it to room temperature.
- Add 2 tablespoon mouth freshener and mix it.
- Spoon melted chocolate in the chocolate tray to fill the mold nicely. Tap 2 times.
- Invert the tray and holding the tray over the chocolate bowl, remove extra chocolate with a palette knife and make shells.
- Keep the tray in the freezer for 10 minutes.
- In a bowl add all the stuffing ingredients like desiccated coconut, pistachio, cashew nuts, almonds, Gulkand, pass pass, mouth freshener and mix well.
- Take out the set chocolate tray. Put some mixture in each shell and then spoon melted chocolate to cover the top.
- Scrape off the excess chocolate gently with a palette knife.
- Keep the tray in the fridge to set for at least 2 hours.
- Invert the tray and tap lightly to unmould the chocolate.
- Store covered and refrigerated.
