Pana Chocolate, The Recipes.
Pana Barbounis founded Pana Chocolate in Melbourne three years ago. A child of Greek migrant parents who did not have a lot of money, he always believed if he was self employed, he would be more prosperous. Pana also decided, in his 30s, that in the next phase of his life, he would do things his way.
This desire – after many years working in food and catering – led to his discovery of raw chocolate. He developed his products and worked on them for six months, including training in the UK and visits to Belgium, where he worked with traditional chocolatiers. He learnt a lot about individual ingredients, before creating his range that dominates the raw food space; Pana Chocolate is vegan, organic and refined-sugar free. He started out in 2013 selling $600 worth of chocolate a month – and delivering it from the back of his scooter – but very quickly brought on a distributor. His chocolate is now sold by 3000 stockists around the world (1900 in Australia), plus he has stores in Richmond, Melbourne, and Alexandria, Sydney. The business’s turnover exceeds $5 million a year.
Join Stella Kinsella as she chats with Pana about writing a book, building a business and creating chocolate.
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