{"id":9872,"date":"2020-02-29T08:00:56","date_gmt":"2020-02-29T08:00:56","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=9872"},"modified":"2020-03-11T04:19:10","modified_gmt":"2020-03-11T04:19:10","slug":"chocolate-paan","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2020\/02\/29\/chocolate-paan\/","title":{"rendered":"Chocolate Paan"},"content":{"rendered":"

A mouth freshener coated with silk like smooth chocolate ganache, helps in \/ aids digestion after heavy meals.<\/strong><\/p>\n

\"\"<\/p>\n

Preparation Time: 20 minutes<\/strong><\/p>\n

Cooking Time \u2013 3 to 4 minutes<\/strong><\/p>\n

Serves- 4<\/strong><\/p>\n

Chilling time in refrigerator- 30 minutes <\/strong><\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

For the Paan:<\/strong><\/p>\n

Kolkata Betel leaves- 08 nos.<\/p>\n

For the Filling:<\/strong><\/p>\n

Dark Chocolate \/ Milk chocolate ganache- 04 tsp.<\/p>\n

Gulkand- 02 tsp.<\/p>\n

Fennel seeds \/ Fennel seeds coated- 1\/4th<\/sup> tsp.<\/p>\n

Nutmeg powder- 1\/4th<\/sup> tsp.<\/p>\n

Cloves powder- 1\/4th<\/sup> tsp.<\/p>\n

Cinnamon powder- 1\/4th<\/sup> tsp.<\/p>\n

Dry coconut ( grated) \/ Desiccated coconut- 1 tsp.<\/p>\n

Almond powder- \u00bd tsp.<\/p>\n

Pista powder- \u00bd tsp.<\/p>\n

Munakka- \u00bd tsp.<\/p>\n

Tutti fruiti-02 tsp.<\/p>\n

Gulab powder- 1\/4th<\/sup> tsp.<\/p>\n

For the Coating:<\/strong><\/p>\n

Dark Chocolate \/ Milk Chocolate, coarsely chopped- 115 gm<\/p>\n

Heavy Cream- \u00bd cup<\/p>\n

For the Garnishing:<\/strong><\/p>\n

Sugar \/ Chocolate sprinkles- 1 tsp (Optional)<\/p>\n

Glaced \/ glazed cherries- 04 nos.<\/p>\n

Toothpicks- 04 nos. (Optional)<\/p>\n

Method:<\/strong><\/p>\n

For the chocolate Ganache:<\/strong><\/p>\n

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.<\/p>\n

For the Paan:<\/strong><\/p>\n

Prepare a mixture by mixing the above ingredients mentioned in the ingredient list of filling<\/p>\n

Wash the betel leaves and wipe them dry. Trim and discard the stem.<\/p>\n

Put 2 leaves one over the other and place 1 tsp of the prepared mixture.<\/p>\n

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.<\/p>\n

Place in the refrigerator to chill for 30 minutes or more if desired<\/p>\n

Serve chilled after a heavy meal.<\/p>\n

Chef Tips:<\/strong><\/p>\n