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The Chocolate

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Pana Chocolate is a raw, organic chocolate that is handmade in Melbourne, Australia. It contains only natural ingredients such as raw organic nuts, organic goji berries, organic coconut flakes and pure 100% essential oils.

Pana Chocolate was crafted with the vision that the chocolate should be good for everyone. Enjoy what we have created!

what's in it

What's in it?

Pana Chocolate combines the finest raw, wild crafted and organic ingredients to produce a delicious, smooth textured chocolate. Our chocolate base recipe contains:

  • cacao solids
  • virgin cacao butter
  • dark agave nectar
  • raw cacao powder
  • virgin coconut oil
  • wild carob
  • cinnamon
  • pure himalayan crystal salt

The ancient Mayan’s referred to chocolate as ‘food of the gods’ ... and with good reason, its seems they knew back then what modern science is discovering now – unrefined, raw chocolate has amazing well documented health benefits.

All our chocolate is made using only raw organic ingredients and we do not use any machinery in the production process – everything is made and wrapped by hand…with love.


Our cacao is certified organic and fair trade, sourced from cooperatives in Bolivia and the Dominican Republic. When you hear reports about the benefits of dark chocolate, it is the antioxidants and nutrients of the cacao bean and cacao butter which provides these benefits. Unlike processed dark chocolate (which is heated), the antioxidants and nutrients are preserved in raw cacao. In fact organic raw cacao is one of the highest antioxidant rich food sources in the world (with more antioxidants than blueberries, red wine and green tea). The antioxidants found in organic raw cacao belong to the polyphenol family which have a powerful role in the prevention of degenerative diseases such as cancer and cardiovascular disease.

Our organic raw cacao powder is cold pressed, unrefined and no chemicals are used during the production process. Raw cacao is one of the highest food sources of magnesium. Often cited as the mineral most deficient in the world’s population, magnesium is responsible for more than 300 biochemical pathways in the body, including muscle and nerve function, regulating heart rhythm, regulating blood pressure and blood sugar regulation. Some of the other benefits associated with raw cacao includes improved blood flow through the arteries that supply the heart and brain, lower levels of C-reactive protein (a bio marker for inflammation), lower blood pressure, lower levels of LDL (bad) cholesterol while increasing HDL (good) cholesterol and increased sensitivity to insulin.


Our cacao butter is certified organic, cold pressed and fair trade from Peru.Cacao butter looks a little like ‘white chocolate’, and possesses a rich deep chocolaty aroma. Cacao butter is the pure natural vegetable fat found in the cacao bean. As with cacao powder, the cacao butter contains many antioxidant and health benefits from the polyphenol family including, lowering blood pressure, improving insulin sensitivity and decreasing inflammation particularly in areas associated with the cardiovascular system.

Cacao butter contains high levels of stearic acid. Stearic acid is a saturated fat that doesn’t raise LDL cholesterol levels. Once ingested, it is converted in the liver to oleic acid, which is a heart protective monounsaturated fat (the same fat found in olive oil).

Cacao butter is a good food source of fat soluble vitamins E and K. Vitamin E is a potent antioxidant and has anti-inflammatory properties as well as playing a role in immune function. Vitamin K is crucial for bone development and calcium metabolism and has also been linked to reduction in cardiovascular disease and arterial calcification.


Our coconut oil is extra virgin, cold pressed, certified organic and is sourced from the Philippines. While not fair trade branded, our suppliers work with small plantation growers – the farmers, manufacturer and end buyers are all in contract and very happy with the arrangements and pricing in place.

Nearly one third of the world’s population depends on coconut for their food and/or economy. While the coconut itself has many nutritional benefits, it is the coconut oil that is the real nutritional star of the show.

One of the most common questions we hear is “Doesn’t coconut oil contain saturated fat?” The answer is yes, but it’s a different kind of saturated fat to that found in animal products. Coconut oil is composed predominately of medium-chain fatty acids (MCFA). MCFA do not have a negative effect on cholesterol and help to protect against heart disease. It works by reducing LDL levels (bad cholesterol) and raising HDL levels (good cholesterol). In fact much research has been undertaken on populations that have a diet high coconut oil, and it has been shown that they have excellent cardiovascular health.

MCFA help to lower the risk of both atherosclerosis and heart disease. It is primarily due to the MCFA in coconut oil that makes it so special and so beneficial. Pure coconut oil contains around 50% lauric acid, and is the most abundant natural food source of lauric acid available. In the body lauric acid is converted into monolaurin, which has antiviral, antimicrobial, antiprotozoal and antifungal properties. Without a plentiful source of lauric acid, the body cannot produce monolaurin, and all of these important benefits are lost. Breast milk is the only other natural food source that contains such a high concentration of lauric acid. For more information about the amazing health benefits of coconut oil visit the coconutresearchcenter.org


Our dark agave nectar is raw, certified organic and fairly traded from Mexico. While agave (pronounced ah-GAH-vay) is best recognized as the plant from which tequila is made, it has also been used for thousands of years as an ingredient in food. The nectar made from the plant is known in Mexico as aguamiel, or "honey water”. Our agave nectar is produced from the Blue Agaves that thrive in the volcanic soils of Southern Mexico. Agaves are large, spikey plants that are part of the succulent family (similar to Aloe Vera).

Our organic dark agave is unrefined, processed at low temperatures and contains no chemical additives nor are any chemical additives used during the extraction process. One of the biggest benefits of agave over other sweeteners is that it has a relatively low Glycemic Index (GI) of around 15-19. Agave nectar contains around 80% fructose (the same sugar found in fruit). It is approximately 1.5 times sweeter than refined sugar so much less is needed to obtain the same level of sweetness. Organic raw agave also contains beneficial fibre and inulin which aids digestion and also contains trace nutrients including calcium, iron, vitamin B and C.

There has been a lot of discussion about the pros and cons of agave recently and, we are of the view that to demonise agave without mentioning the dose and context is misleading, like pretty much any foodstuff, gross consumption in chronic excess can lead to problems, while moderate amounts are neutral or even beneficial. It is important to note that just like other foods (olive oil, soy etc) the quality of the agave nectar varies with brands and production processes.

As with any sweetener, it is important to remember that agave nectar is a concentrated food source and moderation is the key. A suggested 15g serving of Pana Chocolate would yield approximately 3 grams of agave nectar and approximately 2.8 grams of fructose. To put this into context, a whole bar of Pana Chocolate (45g) contains around 9g of fructose, while a medium sized apple contains around 12g fructose.

We are very confident in our use of dark raw organic agave nectar in Pana Chocolate.

If you would like to read more about why we are confident in using agave nectar in our chocolate, we recommend this excellent well researched article from Better World Blog ‘Why I Use Agave Nectar: An Examination of Agave Facts and Fiction’.

And this post by renowned nutrition expert Alan Alargon ‘Retrospective of the Fructose Alarmism Debate’


Our carob in certified organic and fair trade and is sourced from Spain. Carob is native to the Mediterranean and has been eaten for thousands of years, dating back to ancient Egypt. Carob powder comes from the seeds of the carob tree which is actually part of the legume family.

Carob is high in antioxidants, protein, fibre (mostly pectin), natural sugar and low in fat. It also boasts an excellent nutrient profile which includes vitamins A, B, B2, B3 and B6 as well as the minerals magnesium, calcium, manganese and potassium.


Our cinnamon is certified organic and is sourced from Sri Lanka. Medicinal use of cinnamon dates back thousands of years in Chinese and Ayurvedic medicine for its benefits in treating colds, indigestion, cramps and also believed to improve energy, vitality and circulation. More recently cinnamon has come to light for its advantages with blood sugar regulation. Seasoning food containing carbohydrates with cinnamon can help lessen its impact on your blood sugar levels. Cinnamon slows the rate at which the stomach empties after meals, reducing the rise in blood sugar after eating.


When it comes to salt, there is good and bad. Common table salt is the bad stuff (refined, processed, chemically treated) and is responsible for the negative health effects that are associated with high sodium intake like stroke, calcium deficiency, heart problems etc. Himalayan crystal salt on the other hand is pure, holistic, unadulterated and mineral rich (containing 84 of the 92 trace minerals known to man) with many positive health benefits including supplying and assisting in the cellular absorption of minerals, balancing the body’s pH as well as supporting the respiratory, circulatory and nervous systems.

How it's made

the chocolate-making process
  1. Cacao grown in organic environment
  2. Cacao pods harvested
  3. The cacao gets processed into the key components for the chocolate - cacao solids, cacao butter and cacao powder
  4. Ingredients are packaged and stored
  5. Raw ingredients are dispatched to Australia …
  6. … where they arrive at the Pana Chocolate kitchen
  7. Ingredients are weighed and proportioned
  1. The wet ingredients are then slowly melted, never going above 42°c in order to maintain high nutrient levels
  2. The dry ingredients and natural flavours like Goji berries or peppermint oil are added
  3. Everything is then mixed by hand …
  4. … and poured into moulds
  5. The chocolate is then set in the refrigerator,
  6. and packaged in boxes, ready to be enjoyed
good for everyone

Good for everyone

At Pana chocolate we are concerned with 3 things; the quality of our chocolate, the health of your insides and the sustainability of the Earth. The high level of nutrients make our chocolate good for your insides and because it is handmade locally with organic ingredients it is good for the earth too.

We are proud of our chocolate and want everybody to be able to eat it, so we made sure they could. Our chocolate is low GI, vegan and gluten free and has no dairy or soy.

Because we use all natural ingredients, no preservatives and low GI natural sweetener, our chocolate is good for everybody - even children.

I have tried lots of Vegan chocolate over the years ... in my view your chocolate is second to none of them. It was absolutely brilliant. It was so much smoother and less bitter by comparison and it felt and tasted far less "chemical" than some of the popular big brand "cooked" Vegan chocolates. I think that you have a really sensational product! The world needs to hear about this as soon as possible.

Mark Doneddu
President, Vegetarian Victoria

All the certifications you could want


We are proud to be an Australian Certified Organic processor which means our ingredients all comply to the strict organic standards for organic farming and processing of the ACO. This means that our ingredients are grown and processed without the use of synthetic chemicals, fertilisers, or GMOs with a focus on environmentally sustainable practices. Organic is not just chemical-free. Organic farmers take a holistic approach to food production and handling, and the whole system is linked - Soil. Plants. Animals. Food. People. Environment. Health.


Pana Chocolate is a member of the Vegan Society and our product proudly carries their flower symbol which means it is animal free.

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Cacao processed at high temperatures (as is common in most chocolate) loses its nutrient value and when ingested can cause a build up of acid in the body. Pana Chocolate is prepared using consistently low temperature to produce a non- acidic chocolate that retains its naturally occurring nutrients and antioxidants.

By choosing raw chocolate you are getting all of the benfits of the cacao bean – the most antioxidant rich food source known.