Pana Barbounis, the man responsible for the raw, organic and vegan handmade chocolate label Pana Chocolate, has released his first and highly-anticipated cookbook.
Pana Chocolate, The Recipes, released this month, is a beautiful hardback publication featuring more than 60 recipes based directly on creations from Pana Chocolate, which have been tweaked for the home cook.
It is an opportunity to try your hand at some of Barbounis’ mouth-watering, yet guilt-free treats, which have gained him popularity worldwide.
Along with decadent desserts, also included are breakfast and snack options, along with a few favourites that the kids are guaranteed to love.
Surprisingly healthy, all recipes are made using raw, organic ingredients that are free from dairy, gluten and refined sugar, and have the added bonus of minimal preparation time.
Along with this recent achievement, Barbounis also owns two flagship stores in Melbourne and Sydney, with his product stocked at some 4,000 outlets across 25 countries, resulting in an annual turnover of $8 million.
Despite the brand’s rapid growth, however, since launching in 2012 he says he has kept a hands-on approach and says one of the key ingredients continues to be love.
“There’s love in it,” Barbounis told the Herald Sun. “Love is a cliche but that’s what it is for me. Vanilla pods are scraped by hand, figs are hand cut and quartered.”
Raw sticky date brownie? Butterscotch apple crumble? Don’t mind if I do.
For more information or to purchase Pana Chocolate, The Recipes, visit www.panachocolate.com/