Cinnamon Kiss - Recipe by Pana Barbounis
Cinnamon Kiss - Recipe by Pana Barbounis

Cinnamon Kiss - Recipe by Pana Barbounis


230g maple syrup
130g cashews, soaked
1 vanilla bean, split length ways and seeds scraped
100g cacao butter
4 Tbs ground cinnamon
2–3 x 45g bars of Pana Chocolate Raw Cacao

Note: you will need a chocolate mould recipe, available in Pana Chocolate on page 25-26.


Blend all ingredients in a high-speed blender until smooth.

Refrigerate the mixture in a covered container until it is firm enough to pipe into each lined chocolate mould.

Transfer the mixture into a piping bag and pipe a small amount into each lined chocolate mould.

Close the moulds with chocolate and set in the fridge for at least 2 hours. Once set, knock the chocolates out of the moulds.


High-speed blender, piping bag, chocolate moulds (or similar).

Credits: This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally.

Photo Credits: Armelle Habib.

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