Dried fruit and cocoa nib granola bars
To capture the fruity flavours and pulpy feeling of fresh cocoa pulp in a snack size delight, I decided to bring together the vibrant sensation of selected fruit pieces, the crunch of roasted nuts and the comforting combination of cocoa nibs and Callebaut® dark chocolate. Customers will literally be eating out of the palm of your hand.
Recipe
Dried fruit and cocoa nib granola bars
| ingredients | preparation |
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Mix. |
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Melt. |
Pour into a Flexipan® mould of 10 cm tall. Bake at 160°C for 7 minutes. |
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Enrobe with the chocolate. |