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P A N A  C H O C O L A T E 

A hand picked cacao pod from Bolivia.

A coconut from the Philippines.

Cold pressed cacao butter from Peru, Indonesian coconut nectar and Mexican dark agave.

Wild carob from Spain, organic cinnamon from Sri Lanka.

Chocolate that's smooth, rich, and silky, and something a little unexpected.

Chocolate that's full of antioxidants, amino acids, vitamins and minerals.

Chocolate without preservatives, that's vegan, gluten free, dairy free and soy free.

Chocolate for everyone.

Pana Barbounis founded Pana Chocolate in Melbourne, Australia with the intention of creating a rich, luxurious chocolate the whole world could enjoy. 

A chocolate that made people stop, if only for a moment, to enjoy a myriad sensations: cacao melting on the tongue, surprising bursts of citrus or herb, natural sweetness, the character of coconut; a sophisticated chocolate that is at once smooth and textured, sweet and spicy.

Made from vegan, organic ingredients with no refined sugar, and produced using minimal heat (raw). Chocolate that loves what’s within, as well as the earth it came from.

From making, packing and riding around on his scooter delivering each bar, to growing his team to deliver thousands of packages of love around Australia, and now – the world. 

This is the story of Pana Chocolate, and it continues with you.

HOW DO I STORE MY PRODUCTS?

Since our chocolate and desserts are raw and free of preservatives they have special care instructions, and are very sensitive to heat.

Your chocolate and ganache should ideally be stored below 18°C degrees. Coconut oil has a very low melting point, so your chocolate will become soft if it gets hot. The refrigerator is a safe place for your treats as the quality and texture will not be affected. But be sure to keep it away from any strong odours, as chocolate and cacao absorb odours. If you receive a chocolate package from us that is warm to touch, do not open it straight away.