If you’re a raw chocolate lover you’ll most likely have heard of Pana Chocolate. For anyone who hasn’t, Pana Chocolate is an Australian based chocolate maker that produces one of the best tasting, raw, organic chocolate’s available. If you’re luckily enough to live near one of their Australian outlets you might have also tried their amazing raw desserts. For anyone who wants to see what I’m talking about, check out their popular Instagram page here. I have yet to sample Pana Chocolate’s raw desserts, but I have tried their chocolate and it’s pretty damn good as far as raw, dairy-free chocolate goes!
My eating chocolate of choice used to be milk chocolate hands down. The creaminess and melt-in-the-mouth quality of a good milk chocolate was by far my preference over a rich, dark block any day. Dark chocolate obviously has a lot more cocoa solids in it, so tends to be a lot harder with much less of the melt-in-the-mouth quality. The higher the quality of dark chocolate, the less milk products and sugar it generally has too. These days there are a lot more quality dark chocolate varieties available, including some with less cocoa solids making them not quite so hard or rich, however, they still don’t possess the same melt-in-the-mouth quality.
So I was pretty excited when I discovered Pana Chocolate as not only does it contain no refined sugar, gluten, dairy or soy, it also has a rich fudgey texture and literally melts in your mouth! It’s also organic and completely raw which means all the antioxidants, amino acids, vitamins and minerals present in the chocolate are fully intact and readily absorbed by your body. The only downside about this amazing chocolate is that it’s usually in high demand so you can’t always find it in store, and almost never find the flavour you’re after, plus it’s pretty expensive too.
Naturally this led me to try and replicate this chocolate, how hard could it be?! Obviously they’ve spent many years perfecting their recipe and method and they source specific raw cacao and cacao butter to create their unique flavour. But it’s not as hard as you may think to create a simple, fudgey, pana style chocolate that you can then add all sorts of flavourings to.
Because I love the qualities of milk chocolate I’ve created this recipe to reflect that with just 40% cacao, and combined it with sour cherries and vanilla. If you like a darker chocolate then by all means add more cacao and decrease the coconut oil quantity.
Have fun with this raw chocolate recipe, play around with the cacao percentage and try adding whatever flavourings or additions of your choosing. Nuts are great, swapping the cherries for freeze dried raspberries, or adding another flavouring such as orange all work really well. And even though the ingredients for this recipe can be a little pricey, you do end up with a lot more raw chocolate than if you were to buy a ready made bar! Enjoy x
Have you tried to make your own raw chocolate before? Any hints or tips or questions about this recipe – leave a comment in the section below!
Raw Chocolate with Sour Cherries & Vanilla
1 cup raw coconut oil, melted
1/2 cup raw cacao butter, melted
1/2 cup pure maple syrup or rice syrup
1/4 tsp himalayan pink salt
1/4 tsp cinnamon
1 vanilla pod, scraped
3/4 cup raw cacao powder
1 cup (150g) dried sour cherries
Note: the steps below ensure that you measure the coconut oil and cacao butter quantities in their melted form. If you measure them in their dry form you will be short. The reason I haven’t given the measurements for their dry forms (even though this would be easier!) is because it’s much harder to accurately fit solid raw cacao into a cup.
Line a small tray approximately 20 x 20cm or smaller with a double layer of cling film.
Bring a small pan of water to the boil and then turn off the heat. Place a heat proof bowl on top of the pan and add 1 cup of coconut oil plus a bit extra, and stir until melted. Measure 1 cup of the melted coconut oil and pour this into a second bowl. Any extra just pour back into the coconut oil jar. Repeat this step for the cacao butter (about 3/4 – 1 cup dry cacao butter = 1/2 cup melted).
When you have the melted coconut oil and cacao butter together in the second bowl add the maple syrup and stir well using a whisk. Add the scraped vanilla seeds, salt, cinnamon and raw cacao powder and give it a good stir with the whisk until everything is well combined. Pour the chocolate mixture through a fine sieve to break up any cacao powder lumps and remove any vanilla pod remnants. Add the sour cherries and stir to combine.
Pour the sour cherry chocolate into the prepared tray and spread evenly. Place the tray in the fridge or freeze to set (depending on how fast you want it!). When set, lift the chocolate out of the tray using the cling film edges. Peel back the cling film and cut into squares. Store the chocolate in a sealed container in the fridge for up to 1 month or freeze for 3 months.
Oh these look heavenly! And lick the screen good 🙂 I loooove chocolate and cherries together, so these are definitely getting Pinned for later!
Thanks Meg! I hope you enjoyed them 🙂
José, how do I achieve the soft fudgy Pana consistency? The batch I’ve made is hard to the bite. Any suggestions?
Hi Charlotte, if you used the exact quantities specified in the recipe, it’s most likely a temperature issue. Are you eating it straight from the fridge? If so allow it to warm to room temperature and you should get the soft texture like pana chocolate. Let me know if that works! 🙂
Hi José, thank you for replying – after setting in the fridge I’m keeping it at ambient temp in a cupboard, but it’s still quite hard and not ‘fudgy’. I wonder whether if I whisk the fats together next time, it will incorporate more air and give a softer set? Or perhaps reduce the amount of cacao butter and increase the cacao powder? All this experimenting isn’t good for my waistline 😉
Hi Charlotte, that’s interesting that it’s still quite hard at room temperature. It could be that your room temperature is a little cooler than here in NZ, so you could try leaving it some place warm. This chocolate recipe is never going to be exactly like pana chocolate because I’m pretty sure they temper it, whereas this is just a simple mix together type recipe.
But to try and achieve a softer texture I would try adding more coconut oil (as this is what gives it the soft texture due to it’s low melting point) and yes you cold try whisking it just before it starts to set. You can increase the raw cacao powder if you want a darker chocolate (especially if you add more coconut oil), but ultimately the more cacao powder you add the more solid it will eventually get. Hope that helps!
I made these and they are goddess food! So delicious! And yes, Pana is beyond anything else when it comes to chocolates, so very excited you tried to copy them!
I made them and they were a little sweaty so melted it again and added more cacao powder. That helped but they still melt just a tiny bit in your hand. Any ideas on how to deal with this? When I had added the extra cacao powder they got darker (which I love!!), but just wanted to know if you had any ideas on how to get them lighter/more milky without them sweating so much?
Hi Tine, yes this recipe can be a little sweaty or melty in your hand or warmer weather. Because we’re not tempering the chocolate, which I suspect they do when making pana chocolate, the consistency is always going to be a bit melty. Equally, pana chocolate is quite a soft chocolate too. Adding extra cacao is one way to firm it up, but if you want to keep the “milk” chocolate flavour you could also try adding cashew butter. See this raw chocolate recipe which also uses cashew butter: https://www.swoonfood.com/raw-white-chocolate-with-almonds-and-raspberries/
I assume pana chocolate must be tempered so doesn’t melt at room temp – even though it states they use coconut nectar i suspect it’s in form of coconut sugar too allow tempering.
Hey Matt, yes I agree that they must temper it in some way to stop it from melting!