Chocolate! now who can resist this little temptations. And if there is a surprise element inside it, the joy is definitely twofold.
Meeta paan filled chocolate is a bite-sized temptation that is made of smooth moulded chocolate with an unusual center filling of gulkand flavored paan or betel leaf.
The paans were bought from a ‘paanwala’ (vendor who sells paan) near the food court of a mall. The gulkand flavored paan was simply awesome. The family bought more pieces to eat and relish the next day.
The next day, though, the paan got a new makeover. I belong to the 5 o’clock club and trust me the most brilliant ideas cross your minds at those early hours of the day. Idea of making the Meeta Paan filled Chocolate – brilliant? I leave it up to you readers and home chefs to decide after making this yourself.
While several ideas were playing in the mind, I decided to go with a recipe from Sanjeev Kapoor’s book ‘Ahh Chocolate’ with slight modification.
Making chocolates require lots of patience and never ever make them in a hurry, especially if you are attempting for the first time.
Melting and whisking the chocolate gives a smooth silky texture to the chocolates. Care must be taken that no moisture or any trace of water get mixed into the chocolate. Keep the working surface dry and the chocolate moulds must be wiped with a dry cloth. I used the silicon moulds. Other chocolate moulds are also available. But silicon is easier to de-mould the chocolate once they are set.
These chocolates are filled with meeta paan that only has gulkand. Note: no areca nut or tobacco inside the paan. Gulkand is a sweetened rose preserve which is used by some paanwalas/ paan sellers to fill inside the betel leaf to make the meetha paan.
Wondering how this turned out? Everyone simply adored it. The chocolates may be wrapped in special decorative chocolate wrappers or simply served on a plate.
You may gift these lovingly prepared homemade chocolates to your loved ones.
Recipe Credit – Chef Sanjeev Kapoor.