Trim the stems of the pan leaves and set aside in the refrigerator to chill. On the leaves apply the katha, chuna and dark chocolate sauce evenly with a finger and set aside.
For the ganache, mix melted chocolate, fresh cream, rose essence and finely chopped rose petals and set aside. Now take the pan leaves, on each sprinkle a few fennel seeds, betel nut slivers, almond slivers and green cardamom seeds.
Add a teaspoonful of rose ganache. Fold the pans and keep in the refrigerator to chill. Melt dark chocolate and white chocolate separately. Once completely melted add some more chocolate to bring down the temperature to 290°C.
You can check the chocolate temperature either with a thermometer or by applying a little on your lower lip…if it is just lukewarm then it is done. First coat the pans with white chocolate and cool.
Once the chocolate hardens dip them in dark chocolate and chill. Serve the chocolate pans chilled.