Paan Chocolate Recipe – Hazelnut, Tutti Frutti & Gulkand Bites

Last Updated on 2 months by Neha Deshmukh

Paan Chocolate Recipe – Hazelnut, Tutti Frutti & Gulkand Bites

Hey everyone! I’m so excited to share this recipe with you – it’s a little bit quirky, a whole lot delicious, and guaranteed to be a conversation starter. I first made these Paan Chocolates for a friend’s birthday, and they were a huge hit. It’s a fun fusion of traditional Indian flavors with a classic chocolate treat. Trust me, you’ll love them!

Why You’ll Love This Recipe

These aren’t your average chocolates. We’re taking the fragrant, slightly sweet paan leaf and transforming it into a decadent bite. The combination of hazelnut spread, colorful tutti frutti, aromatic gulkand, and a satisfying crunch from mukhwas, all wrapped in chocolate… it’s a flavor explosion! Plus, they’re surprisingly easy to make – perfect for when you want to impress without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create these delightful Paan Chocolates:

• 7 large paan leaves
• 4 teaspoons hazelnut spread
• 4 teaspoons tutti frutti (green and red)
• 2-3 teaspoons desiccated coconut powder
• 2-3 teaspoons mukhwas
• 3-4 chocolate chips (per paan)
• 4 chopped cherries
• 7 whole cherries (for garnish)
• 7 teaspoons gulkand
• 1 cup chocolate melting wafers (about 170g)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Paan Leaves: Selecting & Preparing

Choosing good paan leaves is key. Look for leaves that are fresh, vibrant green, and not bruised. Gently trim the stalk at an angle – this makes folding easier.

Gulkand: The Rose-Infused Sweetness

Gulkand is a sweet preserve made from rose petals. It adds a beautiful floral note and a lovely texture. You can find it at Indian grocery stores or online.

Mukhwas: A Traditional Digestive & Flavor Boost

Mukhwas is a traditional Indian after-meal digestive, often a mix of seeds and spices. It adds a wonderful crunch and a unique flavor profile. Feel free to use your favorite blend!

Chocolate Melting Wafers: Quality & Type

I recommend using good quality chocolate melting wafers for the best flavor and smooth coating. Dark, milk, or white chocolate all work beautifully – it’s really down to personal preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently trim the stalk of each paan leaf at an angle. This little step makes all the difference when it comes to folding.
2. Spread about ½ a teaspoon (4 teaspoons total) of hazelnut spread evenly over each paan leaf. Don’t go too thick, or it will be hard to fold.
3. Now for the fun part! Sprinkle a generous pinch of tutti frutti, coconut powder, mukhwas, chocolate chips, and chopped cherries over the hazelnut spread. Top it off with about 1 teaspoon of gulkand.
4. Carefully fold the paan leaf into a neat triangular parcel, overlapping the sides. It might take a little practice, but don’t worry if it’s not perfect!
5. Secure each paan parcel with a toothpick, piercing it through a whole cherry. This looks pretty and keeps everything together.
6. Melt your chocolate wafers using a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth.
7. Dip each folded paan into the melted chocolate, ensuring it’s fully coated.
8. Place the chocolate-covered paan on a sheet of parchment paper and immediately sprinkle with a little extra coconut powder.
9. Let the chocolate set completely before serving.

Expert Tips

Here are a few things I’ve learned along the way:

Achieving the Perfect Fold

Don’t stress about making the folds perfect. A rustic look is totally charming! Just make sure the filling is secure.

Preventing Chocolate Blooming

Chocolate blooming (those white streaks) happens when chocolate isn’t tempered properly. To minimize it, avoid temperature fluctuations and store the chocolates in a cool, dry place.

Working with Paan Leaves

Paan leaves can be a little delicate. Handle them gently to avoid tearing.

Variations

Want to get creative? Here are a few ideas:

Vegan Paan Chocolate

Use vegan hazelnut spread and dairy-free chocolate wafers.

Gluten-Free Paan Chocolate

Ensure your chocolate wafers and mukhwas are gluten-free.

Spice Level Adjustment (Adding Cardamom or Chili)

My friend, Priya, loves adding a pinch of cardamom powder to the gulkand for a warmer flavor. You could even add a tiny pinch of chili powder for a surprising kick!

Festival Adaptations (Holi, Diwali Gifting)

These make beautiful gifts! Package them in colorful boxes for Holi or Diwali.

Serving Suggestions

These Paan Chocolates are best enjoyed chilled. They’re perfect with a cup of chai or as a sweet treat after a meal. They also make a fantastic addition to a dessert platter.

Storage Instructions

Store the Paan Chocolates in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

What is Paan and why is it used in this recipe?
Paan is a traditional Indian mouth freshener made from betel leaves. It has a unique, slightly sweet and aromatic flavor that pairs beautifully with chocolate.

Can I use different types of nut spreads instead of hazelnut?
Absolutely! Almond butter, cashew butter, or even peanut butter would work well.

Where can I find Gulkand and Mukhwas?
You can find both at most Indian grocery stores or online retailers.

How long does the chocolate coating take to set?
It usually takes about 15-20 minutes at room temperature, or 5-10 minutes in the refrigerator.

Can these be made ahead of time for a party?
Yes! You can make them a day or two in advance and store them in the refrigerator. Just make sure they’re well-sealed.

Enjoy making (and eating!) these unique and delicious Paan Chocolates. Let me know what you think in the comments below!