How to make Chocolate Pan Rolls -

Paan with a difference, a boon for chocoholics!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dark chocolate (डार्क चॉकलेट), White chocolate (सफेद चॉकलेट)

Cuisine : Indian

Course : Desserts

For more recipes related to Chocolate Pan Rolls checkout Chocolate Fudge Cake, Chocolate Cupcakes, Quick Chocolate Mousse, Microwave Eggless Chocolate Cake . You can also find more Desserts recipes like Chilled Lemon Cheesecake Tomato Halwa Akkaravadisal Kada Parshad

Chocolate Pan Rolls

Chocolate Pan Rolls Recipe Card


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.    

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 8

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chocolate Pan Rolls Recipe

  • Dark chocolate 100 grams

  • White chocolate 100 grams

  • Ganache rose flavored 8 teaspoons

  • Chocolate sauce dark 2 teaspoons

  • Calcutta paan 8

  • Catechu (katha) 1 teaspoon

  • Fennel seeds (saunf) sweetened for the stuffing 2 teaspoons

  • Betel nut slivered for the stuffing 1 teaspoon

  • Almonds slivered for the stuffing 2 teaspoons

  • Dark chocolate to make rose ganache 100 millilitres

  • Fresh cream to make rose ganache 50 millilitres

  • Rose essence 1/2 teaspoon

  • Rose petals chopped 1 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.