Melbourne-based raw organic chocolate company, Pana Chocolate, has announced it will be opening a dessert-café in Sydney’s inner-west.

Following the success of its flagship site in Richmond, Victoria, which opened in 2013, the business expanded interstate to keep up with demand.

“To be honest we’ve had interest from everywhere, even overseas,” Pana Chocolate founder Pana Barbounis told Hospitality Magazine.

“If we had a ledger, Sydney would be at the top in terms of demand but the US would be pretty close. People are travelling from interstate all the time to come to the shop.”

The Pana Chocolate brand is famous for its raw chocolate bars that can now be found in 19 countries and more than 2000 stores across Australia. However, the focus in the café is more towards raw cakes, truffles and cacao-based beverages.

“Everything we do is raw vegan, dairy-free, gluten-free, low GI and organic,” Pana said.

“We are really seasonal with our flavours, but everything has a cacao element to it. As well as our cakes, truffles and delicacies, we do a cold chocolate drink and a hot chocolate – the only product that isn’t raw – and we also make our own nut milks everyday.”