Blogger-to-book has been a big trend in cookbooks over the past several years, but I’m excited to see more restaurant & food producer-to-book switches happen. Pana Chocolate has been around since 2012, and they produce primarily chocolate bars as well as other chocolate-based sweets. Their book is an extension of their products, and I’m so glad they decided to make it.
It’s kind of rare that I see such professionally-made vegan desserts in a cookbook like this. The truffles are immaculately made and stunningly presented. The level of knowledge they have is impressive, and if you were already a fan of Pana, you’d love to get all their secrets in this book.
The design, photography, and type is very crisp, clean, and polished. Styling trends often skew rustic today, but they keep things simple and bright.
When it comes to the content itself, not only is this book vegan, but it’s organic AND raw, too. They use top notch, quality ingredients and are masters of chocolate technique. The recipes are a bit on the complex side, but this is great if you’re looking to experiment and expand your knowledge of sweets. If you’ve done any raw sweets before, this will be well-tread territory for you - if you’re at all interested in raw desserts this is really the book to expand your repertoire of recipes.
But, this book isn’t just truffle recipes - there are lots of beautiful breakfasts, classic and modern desserts, and recipes for kids too. I was happily surprised at the variety of recipes included, as well as the amount of basics and techniques explained as well.
who this book is for
dessert lovers, sweets hobbyists, vegans who want to truly impress their friends
the best part
The combination of modern and traditional. They meet the dietary preferences of today, as well as the style and investigatory mindset, but manage to balance that with techniques and presentation that are tried and true.
- raspberry ginger trifle
- butterscoth apple crumble
- breakfast pana cotta
- cardamom dream truffles
- caramel lava egg
- chocolate queen of tarts (pictured here, recipe below!)
CHOCOLATE QUEEN OF TARTS
You can't go wrong with a classic chocolate tart, and our version hits all the right notes. This recipe makes rich, inpidual tarts, perfect for a glamorous afternoon tea or an impressive evening dessert. For an extra hit offlavour, incorporate your favourite Pana Chocolate bar to make the soft mousse centre even more delicious.
Time: 50 minutes preparation, plus 1 hour setting time
Equipment: food processor, five 11-12 cm (4¼-4¾ in) round tart tins, bain-marie
Pana Chocolate bar shavings, to garnish
BASIC TART SHELL
- 120 g (4½ oz/11/a cups) desiccated coconut
- 125 g (4½ oz) nut flour
- 50-75 ml (1¾-2½ fl oz) coconut nectar
- 2 pinches of Himalayan pink salt
- coconut oil, for greasing
Grease the tart tins with the coconut oil, and place baking paper on the base. Press an even amount of the mixture into each tin.
Press the mixture firmly to compact it, only allowing the shell to come about 1 cm (½ in) up the sides of the tin. While you are compacting the mixture, you will notice the oils releasing - this is a great thing!
Freeze to firm up a little, then pop the shells out.
Keep the tart shells refrigerated until needed.
- 45 g (1½ oz) bar of Pana Chocolate Mint
- 3 teaspoons coconut oil
- 50 g (1¾ oz) coconut butter, melted
- 120 ml (4 fl oz/½ cup) coconut cream
- 1 tablespoon coconut nectar
- pinch of Himalayan pink salt
Pour the melted chocolate and oil into a bowl along with all other ingredients and fold gently to combine.
Pour equal amounts of the filling into each tart shell, then return the tarts to the fridge to set for 30 minutes.
Garnish with chocolate shavings.