We Need To Talk About Your Chocolate Problem
3pm in offices and kitchens across the country, the frenzied hunt begins. Yet the traditional scramble for the afternoon chocolate fix has left many wanting these days. Now that we are more health conscious and allergy-ridden than ever, the hope for an organic and healthy chocolate option has been out of reach.
Until now. Lovingly manufactured in Melbourne, Pana Chocolate proclaims we should ‘ *heart* our insides, *heart* the earth .’ Not that I had time for that hippy claptrap when I first lay eyes on the pretty, glinty, recycled packaging at a fancy green grocers yesterday. I was too busy imagining the delights that lay within.
The Dieline
claims that the purpose of the packaging was to make people who didn’t know what they were grabbing for – to still get grabby and want to try it. Worked for me. But designer brownie-points anyway for the gorgeous recyclable foil, soy based pantone inks, 100% recycled board and eco-friendly, rustic feel.
That’s not all they do differently at Pana, their chocolate is handmade, raw and not heated above 42 degrees to keep all the nutrients in their purest form. It’s organic, vegan, dairy free, gluten free, low GI, has no refined sugars, 0% soy and 100% out of this world.
Pana Chocolate is jam-packed with scrumptious ingredients like cacao solids, virgin cacao butter, dark agave nectar, raw cacao powder, virgin coconut oil, wild carob, cinnamon and pure Himalayan crystal salt (yep, you just read that).
It has a fudgy, crumbly, rich texture that lets you taste the love these good people have poured into their product so that everyone, no matter what their dietary restrictions might be, can indulge in something world class and mind-blowingly delicious at when the 3pm munchies hit home.
