Executive Pastry Chef, Musaafer, Houston, TX
A classic post-meal treat in India, paan is known for its digestive benefits and refreshing qualities. In this dessert, Chef Sumant Sharma infuses traditional ingredients such as clove, cardamom, rose petal compote and menthol into a chocolate form, enhancing its healthful qualities. This modern twist brings the cultural richness of paan into contemporary pastry.
Yield: 10 pieces
Paan Spice Blend
- 10 g dehydrated betel leaves
- 2 g fennel seeds
- 2 g clove powder
- 2 g cardamom seeds
- 20 g rose petal compote
- 5 g bee pollen powder
- 1 g menthol powder
- 4 g raspberry crisp (SOSA®)
1. Blend all ingredients to create a fine mix.
2. Store in an airtight container.
Paan-Infused White Chocolate
- 200 g Barry Callebaut® white chocolate couverture (26.8%)
- 5 g edible charcoal
- 30 g cocoa butter
- 5 g Paan Spice Blend
- 2 g fennel powder
- 1 g green fat-soluble color
1. Melt the white chocolate and cocoa butter over a double boiler.
2. Stir in the edible charcoal, Paan Spice Blend, fennel powder and green color.
3. Blend the mixture with an immersion blender until smooth.
4. Temper the chocolate to 84°F (29°C).
5. Pipe the tempered chocolate into the paan molds. Sprinkle with Paan Spice Blend and leave to set until crystallized.
6. Carefully unmold the chocolates and brush each leaf with edible gold dust for decoration.
Photos by Raydon Creative
(This recipe appeared in the Winter 2025 issue of Pastry Arts Magazine)
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