Paan - By Chef Sumant Sharma

 A traditional delicacy from the Indian subcontinent, paan is made with betel leaves filled with a variety of ingredients, including areca nuts, slaked lime, and digestive spices. Inspired by the lively scenes around paan stalls, this creation reinterprets the beloved paan by infusing its flavors into white chocolate, offering a new, elevated experience.

Ingredients:

For Paan Spice Blend

- Dehydrated Betel Leaves - 10 gm

- Fennel Seeds - 2 gm

- Clove Powder - 2 gm

- Cardamom Seeds - 2 gm

- Rose Petal Compote - 20 gm

- Bee Pollen Powder - 5 gm

- Menthol Powder - 1 gm

For Paan Infused Callebaut White Chocolate

- Barry Callebaut White Chocolate Couverture (26.8% Cocoa) - 200 gm

- Edible Charcoal Powder - 5 gm

- Cocoa Butter - 30 gm

- Paan Spice Blend - 5 gm

-  Fennel Powder - 2 gm

- Green Fat-Soluble Color (Ideale) - 1 gm

Method:

For Paan Spice Blend

1. Grind all ingredients into a fine powder using a spice grinder.

2. Store in an airtight container.

For Paan Infused Callebaut White Chocolate

1. Melt the white chocolate and cocoa butter together in a double boiler until smooth.

2. Add the paan spice blend, edible charcoal powder, fennel powder, and green fat-soluble color.

3. Blend the mixture with an immersion blender to fully incorporate the ingredients.

4. Temper the chocolate and cool it to 29°C.

5. Pour the tempered chocolate into paan-shaped molds and sprinkle a small amount of the paan spice blend on top.

6. Let the chocolate crystallize at room temperature.

7. Once set, demold the chocolates carefully.

8. Lightly brush the chocolates with edible gold for a luxurious finish.