Pandan for Chocolatiers and Confectioners: A Professional Guide
Maison PandanPandan has established itself as the ingredient of the season in coffee shops and artisan bakeries. But it's in chocolate-making and confectionery that it may show its most interesting potential for professionals. This guide is for artisan chocolatiers, confectioners and food R&D professionals.
Why are chocolatiers interested in pandan in 2025-2026?
- Clean label demand: pandan is a recognizable, plant-based ingredient, with no synthetic flavoring or artificial coloring.
- The rise of Asian flavors in Europe: yuzu, matcha, miso, pandan.
- Rising vanilla prices: pandan offers a similar flavor profile at a lower cost.
Practical uses in chocolate-making
Pandan ganaches
Base recipe — White chocolate pandan ganache (for 50 bonbons)
- 200 g white couverture chocolate
- 100 g heavy cream
- 8 to 12 g pandan powder (4 to 6% of total weight)
⚠️ Don't exceed 85 °C when dissolving, to preserve pandan's aromatic compounds.
Dosage guide for professionals
| Application | Suggested dosage |
|---|---|
| White chocolate ganache | 4 to 6% of total weight |
| Milk chocolate ganache | 5 to 8% of total weight |
| Caramel / soft confectionery | 0.3 to 0.6% of final weight |
| Praline / almond paste | 1 to 2% of final weight |
Certifications and compliance
👉 Maison Pandan provides all of this documentation on request for every trade account.
Formats and minimum quantities
- 1 kg: for one-off creations or R&D
- 5 kg: for regular production
- 10 kg and up: for high-volume chocolatiers
