Chocolate Pan Rolls Recipe - Paan with a difference, a boon for chocoholics!

This is an exclusive website recipe.

Main Ingredients : Dark chocolate, White chocolate

Cuisine : Indian

Course : Desserts

Chocolate Pan Rolls

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Chocolate Pan Rolls Recipe - how to make Chocolate Pan Rolls


Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 8

Level Of Cooking : Medium


  • Dark chocolate 100 grams

  • White chocolate 100 grams

  • Ganache rose flavored8 teaspoons

  • Chocolate sauce dark2 teaspoons

  • Calcutta paan 8

  • Catechu (katha) 1 teaspoon

  • Fennel seeds (saunf) sweetened for the stuffing2 teaspoons

  • Betel nut slivered for the stuffing1 teaspoon

  • Almonds slivered for the stuffing2 teaspoons

  • Dark chocolate to make rose ganache 100 millilitres

  • Fresh cream to make rose ganache 50 millilitres

  • Rose essence 1/2 teaspoon

  • Rose petals chopped1 teaspoon


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Once the chocolate hardens dip them in dark chocolate and chill. Serve the chocolate pans chilled.