Chocolate Paan

A mouth freshener coated with silk like smooth chocolate ganache, helps in / aids digestion after heavy meals.

Preparation Time: 20 minutes

Cooking Time – 3 to 4 minutes

Serves- 4

Chilling time in refrigerator- 30 minutes

Ingredients and Quantity:

For the Paan:

Kolkata Betel leaves- 08 nos.

For the Filling:

Dark Chocolate / Milk chocolate ganache- 04 tsp.

Gulkand- 02 tsp.

Fennel seeds / Fennel seeds coated- 1/4^th tsp.

Nutmeg powder- 1/4^th tsp.

Cloves powder- 1/4^th tsp.

Cinnamon powder- 1/4^th tsp.

Dry coconut ( grated) / Desiccated coconut- 1 tsp.

Almond powder- ½ tsp.

Pista powder- ½ tsp.

Munakka- ½ tsp.

Tutti fruiti-02 tsp.

Gulab powder- 1/4^th tsp.

For the Coating:

Dark Chocolate / Milk Chocolate, coarsely chopped- 115 gm

Heavy Cream- ½ cup

For the Garnishing:

Sugar / Chocolate sprinkles- 1 tsp (Optional)

Glaced / glazed cherries- 04 nos.

Toothpicks- 04 nos. (Optional)

Method:

For the chocolate Ganache:

Place chocolate in a medium bowl. In a heavy- bottomed saucepan, bring cream to a boil. Pour over chopped chocolate. Whisk until smooth. Let it cool until thick yet pourable.

For the Paan:

Prepare a mixture by mixing the above ingredients mentioned in the ingredient list of filling

Wash the betel leaves and wipe them dry. Trim and discard the stem.

Put 2 leaves one over the other and place 1 tsp of the prepared mixture.

Fold to a triangle / cone, dip into the chocolate ganache and seal it neatly and glaced / glazed cherry. You may garnish it with sugar / chocolate sprinkles. Repeat the process to make more Paan.

Place in the refrigerator to chill for 30 minutes or more if desired

Serve chilled after a heavy meal.

Chef Tips:

• I personally suggest not to add / use Betel Nut (Supari), Catechu (Katha) and Lime paste (Chuna) in the Chocolate Paan if it has to be consumed by children.