How to make Paan Chocolates
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Milk chocolate (मिल्क चॉकलेट), prepared paans
Cuisine : Indian
Course : Desserts
For more recipes related to Paan Chocolates checkout Fruit And Nut Chocolates, German Chocolate Cake, Chocolate Flower Pot, Chocolate Peanut Squares . You can also find more Desserts recipes like Makhane Mewe Ki Barfi Peanut Butter and Chocolate Cupcakes Eggless Glycerine Cake Malai Peda
Paan Chocolates 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 : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Paan Chocolates Recipe
Milk chocolate chopped 1 cup
prepared paans 2
Method
Step 1
Wipe the chocolate moulds properly with a tissue paper.
Step 2
Melt the chocolate in a double boiler. Remove from heat and stir well, i.e., temper the chocolate till the temperature falls to 30°C.
Step 3
Pour the melted chocolate in the moulds covering the sides of the moulds evenly
Step 4
Turn the moulds upside down over a bowl and scrape off the excess dripping chocolate. Rest on a cooling rack till set.
Step 5
Coarsely blend the paan in the mixer. Stuff the mixture into the prepared chocolate shells.
Step 6
Melt the remaining chocolate again in a microwave. Remove from the oven and stir well, i.e., temper the chocolate till the temperature falls to 30°C.
Step 7
Pour the melted chocolate on top of the filled shells and with the help of a scraper spread a thin layer on top of the mould and scrape off the excess chocolate.
Step 8
Refrigerate the moulds for ten to fifteen minutes or till the chocolate sets.
Step 9
Demould and serve.
Nutrition Info
Calories : 885 Kcal
Carbohydrates : 77.4 gm
Protein : 65 gm
Fat : 57.6 gm
Other : Magnesium- 44.7mg
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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 www.sanjeevkapoor.com 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.
