Chocolate Paan Sphere (Melting Effect) | How to make Chocolate Paan Sphere (Melting Effect)

By rachita chauhan Rathor  |  9th Oct 2016  |  
5 from 1 review Rate It!
  • Chocolate Paan Sphere (Melting Effect), How to make Chocolate Paan Sphere (Melting Effect)
Chocolate Paan Sphere (Melting Effect)by rachita chauhan Rathor
  • Prep Time

    60

    mins
  • Cook Time

    60

    mins
  • Serves

    2

    People

7

1





About Chocolate Paan Sphere (Melting Effect) Recipe

Mouth Refreshing Chocolate Dessert. Chocolate gulkand cake topped with paan sorbet and refreshing mukhwas which is covered in White Chocolate Sphere Or a Ball.

Chocolate Paan Sphere (Melting Effect) is a popular aromatic and delicious dish. You can try making this amazing Chocolate Paan Sphere (Melting Effect) in your kitchen. This recipe requires 60 minutes for preparation and 60 minutes to cook. The Chocolate Paan Sphere (Melting Effect) by rachita chauhan Rathor has detailed steps with pictures so you can easily learn how to cook Chocolate Paan Sphere (Melting Effect) at home without any difficulty. Chocolate Paan Sphere (Melting Effect) is enjoyed by everyone and can be served on special occasions. The flavours of the Chocolate Paan Sphere (Melting Effect) would satiate your taste buds. You must try making Chocolate Paan Sphere (Melting Effect) this weekend. Share your Chocolate Paan Sphere (Melting Effect) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like rachita chauhan Rathor for inputs. In case you have any queries for Chocolate Paan Sphere (Melting Effect) you can comment on the recipe page to connect with the rachita chauhan Rathor. You can also rate the Chocolate Paan Sphere (Melting Effect) and give feedback.

Chocolate Paan Sphere (Melting Effect)

Ingredients to make Chocolate Paan Sphere (Melting Effect)

  • For Paan Sorbet :
  • Betel leaves (Paan) 4 to 5
  • 1 Tsp of Roasted fennel seeds
  • 1 Tsp of Roasted poppy seeds
  • 1 Tsp of Sweet Supari or betel nut
  • 1 Tsp of Crushed polo or pinch of menthol
  • 1/4 tsp cardamom Powder
  • 1 Tbsp of Gulkand
  • For Chocolate Gulkand Cake:
  • 1 and 1/2 cup of flour
  • 1 Cup of curd
  • 1/2 Cup of Gulkand
  • 1/2 Oil Or ghee
  • 1/4 Cup Chocolate Powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • For chocolate sphere:
  • White Chocolate Compound 250 gm
  • Sphere Mould
  • 1 or 2 pinch of gel based colour
  • For Presentation:
  • Betel leaves 1
  • Mukhwas 1 Tsp
  • Tutti frutti 1 Spoon
  • Cherry and mint leaves
  • And For Melting Chocolate Ball we will required Hot Chocolate Sauce

How to make Chocolate Paan Sphere (Melting Effect)

  1. Prepare a chocolate ball with the help of chocolate ball or sphere mould and keep in the freezer for setting.
  2. Now Prepare Paan Sorbet, for that mix all the ingredients of paan sorbet in mixing jar and blend it into smooth paste. Transfer this paste into an air tight box and keep it in freezer for 2 to 3 hours to set.
  3. For making Chocolate Gulkand Cake - Preheat the oven to 180 degree. Grease and dust the cake mould. Now take a mixing bowl add all the dry ingredients and mix them very well.
  4. In a separate bowl whisk butter or oil, curd until fluffy. Then add Gulkand and whisk. Fold the sifted flour mixture into the oil and curd mixture with the help of whisk mix the batter and ensure no lumps. Pour the batter in cake mould. Bake it for 25 mins.
  5. FINAL PRESENTATION: Take a serving plate put 1 round shape Cake piece upon that put 1 scoop of Paan Sorbet, then garnish Sorbet by adding finely chopped betel leaves and mukhwas.
  6. Cover the cake and sorbet with Chocolate Ball.
  7. In another side put one round shape cake piece, garnish it with rose petals, tutti fruitti and mukhwas. Put one scoop of Sorbet upon it.
  8. Now For melting Effect of Ball Pour Hot Hot Chocolate Sauce and Enjoy Hot, Cold and refreshing flavours of paan and chocolate.

Reviews for Chocolate Paan Sphere (Melting Effect) (1)

rachita chauhan Rathor2 years ago

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